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Creamy Leek and Blue Cheese Pappardelle

30 min. | 811 kcal | easy |
Vegetarian, Favorite
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1. Setup Thinly slice the leek. Chop the garlic, parsley and spinach. Crush the nuts.
2. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 4-5 minutes until tender. Keep 1/2 2P | 2/3 3P cup of the cooking water then drain the pasta.
3. Cook the leek Heat a drizzle of oil in a pan over medium high heat. Cook the leek 3-5 minutes. Add salt and pepper. Add the garlic and spinach and cook for 2-3 minutes.
4. Toast the nuts Heat a small skillet over medium-high heat. Toast the nuts 3-4 minutes until golden brown. Remove from the pan.
5. Add the cream Add the cream and blue cheese to the pan with the leek. Mix over medium heat for 2-3 minutes. Add the pasta and the cooking water and cook for 1-2 minutes. Add salt and pepper to taste.
6. Plate your dish Serve the pasta and garnish with the parsley and nuts. Bon appétit!
180 g Egg Pappardelle Pasta
80 g Blue Cheese
180 ml Cream 18%
40 g Baby Spinach
30 g Walnuts
2 unit Garlic Clove(s)
1 unit Fresh Italian Parsley
1 unit Leek(s)
What you need pans, pot, strainer, tongs
811 kcal
% daily value
% daily value
carbohydrate 87g
fat 40g
cholesterol 160mg
fiber 8g
protein 30g
saturated 18g
sodium 593mg
sugar 7g
trans 0g