Leek, Blue Cheese and Walnut Spaghetti
Leek, Blue Cheese and Walnut Spaghetti



  • 1 tbsp olive oil
  • 500g sliced leeks
  • 3 garlic cloves, chopped
  • 20g chopped walnuts
  • 300g wholewheat spaghetti
  • 50g chopped kale
  • 100ml veg stock
  • 2 tbsp crème fraîche
  • 120g gorgonzola, chopped
  • Fry the leeks with some seasoning in the oil for 10 mins to soften, then add the garlic and cook for 3 mins more. Meanwhile, toast the walnuts in a dry pan for 5 mins and cook the spaghetti until al dente.
  • Stir the veg stock into the leeks along with the creme fraiche. Cook on low for 1 minute, then add the spaghetti, kale and cheese to the mixture. Toss to coat the pasta, then scatter with walnuts to serve.
20 mins
4 serving

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