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Melted leeks with spinach, basil and ricotta recipe

13 ratings

Batch cooking just got that bit better with this jammy leek filling, with a helping hand from creamy ricotta and fresh spinach and basil. So versatile, this filling can be used to top warm bruschetta, or can be combined with a tomato sauce and cannelloni to make a creamy pasta bake – see tip, below. See method

Makes 800ml (about 8 servings)
15 mins to prepare and 30 mins to cook
117 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

1 tbsp olive oil
8 small leeks (about 1kg), thinly sliced
6 garlic cloves, crushed
250g baby spinach
1 lemon, zested and juiced
2 x 250g tubs ricotta
30g pack fresh basil, leaves picked and roughly chopped
¼ tsp ground nutmeg (optional)

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
485kj
117kcal 6%
Fat
7g 10%
Saturates
4g 18%
Sugars
5g 5%
Salt
0.4g 7%

of the reference intake
Carbohydrate 6.1g Protein 7.4g Fibre 0.4g

Method

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.

Tip: Combine this recipe and our butternut squash, tomato and rosemary sauce to make this honeycomb pasta.

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.

See more Vegetarian recipes