Creamy Spinach and Leek Linguine

Serves 2

A comforting, hearty pasta inspired by the odds and ends found in the fridge. You can make this dish your own by adding any green veg you have lying around and using whatever pasta shape you like. I sprinkled a handful of my garlic ciabatta breadcrumbs over the top for a satisfying and flavourful crunch. You can purchase your own from the order section.

200g of Linguine
2 Leeks
2 Knobs of Butter
2 Sprigs of Fresh Thyme
4 Garlic Cloves
2 Tbsp of Philadelphia Garlic & Herbs
1/4 Lemon
100g of Spinach
50g of Parmesan
2 Tsp of Garlic Ciabatta Breadcrumbs
Olive Oil
Salt
Pepper

Add a splash of olive oil to a large pan on medium heat. Thinly slice your leeks and add them to the pan. Add the butter and season with a generous amount of salt and pepper. Roughly chop your garlic and add it to the pan along with the thyme. Stir to combine, lower the heat and cook for 7-10 minutes until the leeks are soft.

Meanwhile, cook your pasta in boiling salted water as per pack instructions. Reserve a ladle of starchy pasta water and set aside. Add the spinach to the pot during the final minute of cooking to wilt.

Stir the Garlic and Herb Philadelphia through the leeks along with the reserved pasta water. Add the zest and juice of the lemon and stir to combine. Drain the pasta and spinach and add it to the creamy leek sauce. Grate the parmesan over the top and stir well. Season to taste and divide between bowls.

Top with Garlic Ciabatta Breadcrumbs and enjoy.