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