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Batch cooking just got that bit better with this jammy leek filling, with a helping hand from creamy ricotta, fresh spinach and basil. So versatile, this filling can be used to top warm bruschetta or can be combined with our butternut squash, tomato and rosemary sauce recipe to make honeycomb pasta with melted leeks and butternut squash sauce recipe. See method
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Heat the oil in a large lidded saucepan over a medium-low heat. Add the leeks and 100ml water; season. Cover and cook for 20 mins, stirring occasionally, until very soft. Stir through the garlic, cover and cook for 5 mins more.
Add the spinach, lemon zest and juice, then season. Cover and cook for 3 mins to start wilting the spinach. Remove the lid, stir and cook for 3 mins more, stirring occasionally, until the spinach has completely wilted. Remove from the heat and stir through the ricotta, basil and nutmeg, if using.
Freezing and defrosting guidelines
The sauce will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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