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Leek, gorgonzola and walnut spaghetti recipe

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Ready in just 30 minutes, this sophisticated spaghetti recipe with seasonal leeks and kale, tangy gorgonzola cheese and crunchy walnuts is perfect for those busy weeknights when you need a comforting bowl of creamy, cheesy pasta. Vegetarian? No problem – swap gorgonzola for crumbly blue cheese. See method

Serves 4
10 mins to prepare and 20 mins to cook
444 calories / serving

Ingredients

1 tbsp olive oil
500g pack leeks, trimmed, halved lengthways and finely sliced
3 large garlic cloves, finely chopped
20g walnuts, roughly chopped
300g wholewheat spaghetti
50g kale, stems removed, chopped
½ vegetable stock cube
2 tbsp 50% less fat crème fraîche
120g Tesco Finest Gorgonzola Picante, rind removed, chopped

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

Each serving contains

Energy
1870kj
444kcal 22%
Fat
18g 26%
Saturates
8g 39%
Sugars
6g 7%
Salt
1.2g 21%

of the reference intake
Carbohydrate 54.5g Protein 19g Fibre 8.5g

Method

Heat the oil in a large, lidded frying pan over a low heat. Add the leeks, season and stir to coat in the oil. Cover and cook for 10 mins or until the leeks start to soften. Add the garlic and cook for 4 mins until the leeks are completely soft.
Meanwhile, toast the walnuts in a frying pan over a medium heat for 5-6 mins, stirring occasionally.
Cook the spaghetti to pack instructions, adding the kale for the final 2 mins. Drain, reserving 100ml of the cooking water.
Stir the stock cube into the cooking water, then add to the leeks and stir in the crème fraîche. Cook over a low heat for 1 min. Add the spaghetti, kale and Gorgonzola. Toss to coat the pasta in the sauce and melt the cheese. Scatter with the walnuts to serve.

Tip: Make it vegetarian by swapping the gorgonzola for blue Stilton.

See more Pasta recipes