Fusilli with Creamed Leek and Spinach
Transform your weeknight dinners with this comforting and elegant Fusilli with Creamed Leek and Spinach. This quick and easy pasta dish combines tender fusilli with a velvety sauce made from sautéed leeks, vibrant baby spinach, and rich heavy cream, elevated with the tang of fresh lemon juice and a generous sprinkle of Parmesan cheese. The leeks bring a delicate, slightly sweet flavor, while the creamy spinach sauce clings perfectly to the corkscrew-shaped pasta. Ready in just 30 minutes, this recipe is ideal for busy evenings yet sophisticated enough for entertaining. Serve it piping hot, garnished with extra Parmesan, and let this one-pot wonder become your new favorite comfort food. Perfect for fans of quick pasta recipes, vegetarian dinners, and hearty Italian comfort meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g fusilli pasta
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 large leeks
- 150 g baby spinach
- 2 cloves garlic
- 200 ml heavy cream
- 50 g grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 4 liters water (for boiling)
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt to the water and cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, prepare the creamed leek and spinach sauce. Begin by trimming the ends and removing the tough outer layers of the leeks. Slice them into thin rounds and rinse thoroughly to remove any dirt.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, or until they soften and become slightly golden.
Mince 2 garlic cloves and add them to the skillet with the leeks. Cook for an additional 1-2 minutes until fragrant.
Add the baby spinach to the skillet, a handful at a time, stirring until wilted. This should take about 2-3 minutes.
Pour in the heavy cream and stir to combine. Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the grated Parmesan cheese, lemon juice, 1/2 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and adjust seasoning as needed.
Add the cooked fusilli to the skillet with the sauce and toss to coat thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Serve the pasta hot, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 20.2 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
