Leek & Spinach Speedy Spaghetti Alfredo
with Lemon & Chilli- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Garlic Paste
1
Leek
1
Lemon
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Savoury Seasoning
1 sachet
Vegetable Stock Pot
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add spaghetti to the boiling water and cook, over a high heat, until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan.
• Meanwhile, thinly slice leek. Pick thyme. Halve lemon. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook leek and thyme, stirring, until softened, 3-4 minutes. • Add the garlic paste, stock concentrate and savoury seasoning, and cook until fragrant, 1 minute. • Stir in light cooking cream, half of the Parmesan cheese, the reserved pasta water and the salt. Simmer until slightly thickened, 2-3 minutes.
• Stir in baby spinach leaves and cooked spaghetti, until wilted, 1 minute. • Remove from heat, then add a good squeeze of lemon juice and a generous pinch of pepper. TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
• Divide spinach and leek spaghetti Alfredo between bowls. • Top with remaining Parmesan cheese and a pinch of chilli flakes (if using). Serve with remaining lemon wedges. Enjoy!
