Pasta with creamy, garlicky greens recipe

403 ratings Rate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 455 calories / serving
  • Healthy
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Heat the oil in a frying pan. Add the garlic and leeks and sauté gently for 8-10 minutes until softened without colouring.

Blanch the spring greens in boiling salted water for 2-3 mins until just wilted, drain well and add to the pan.

Continue cooking for 2mins and stir through the crème fraîche. Scatter over the blue cheese and turn off the heat.

Meanwhile cook the pasta in boiling salted water until al dente, drain, then tip into the pan with the sauce. Stir well and serve.

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  • Ingredients

  • 2tbsp olive oil
  • 3 cloves garlic, sliced
  • 2 leeks, finely sliced
  • 1 x 200g pack sliced spring greens
  • 150ml (5floz) half-fat crème fraîche
  • 50g (2oz) Gorgonzola cheese, crumbled
  • 400g (13oz) short pasta, such as shells or penne
  • Energy 1915kj 455kcal 23%
  • Fat 18g 26%
  • Saturates 7g 35%
  • Sugars 5g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 60.9g Protein 17.3g Fibre 4.2g


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