- -

+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +

- -

+ +

Goats' Cheese, Leek & Spinach Pasta Bake

- +

+ Goats' Cheese, Leek & Spinach Pasta Bake +

+ - + -

- +

★★★★★

+ +

Gousto

- - - Total Time: 30 min - Servings: 2 - - - Source: - - gousto.co.uk - - + + + Total Time: 30 min + + Servings: 2 + + + + Source: + + + gousto.co.uk +

- -

Ingredients

-                1 leek
30g pine nut & seed mix †
75g soft goats' cheese †
125g cherry tomatoes
1 tsp dried oregano
10g basil
11g vegetable stock mix
80g spinach
150g tortiglioni †
2 garlic cloves

-            

Ingredients

+            
+              1 leek
+            

+            
+              30g pine nut & seed mix †
+            

+            
+              75g soft goats' cheese †
+            

+            
+              125g cherry tomatoes
+            

+            
+              1 tsp dried oregano
+            

+            
+              10g basil
+            

+            
+              11g vegetable stock mix
+            

+            
+              80g spinach
+            

+            
+              150g tortiglioni †
+            

+            
+              2 garlic cloves
+            

+          

- + +

- -

- - - - -

Directions

-            Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9
Boil a kettle
Chop the leek[s] in half lengthways and wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely
Peel and finely chop (or grate) the garlic
Add the tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite
While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat
Once hot, add the sliced leek and chopped garlic with a pinch of salt and cook for 4-5 min or until beginning to soften
Meanwhile, dissolve the vegetable stock mix and most of the goats' cheese (you'll use the rest later!)in 250ml [450ml] boiled water – this is your cheesy stock
Chop the baby plum tomatoes in half
Once the leeks have slightly softened, add the dried oregano and halved baby plum tomatoes to the pan and cook for 1-2 min
Meanwhile, chop the basil finely, including the stalks
Wash the spinach, then pat it dry with kitchen paper
Add 1 tbsp [2 tbsp] flour to the panand give everything a good mix up
Add the cheesy stock with the spinach and season with a generous grind of black pepper
Cook for 1-2 min, stirring frequently, or until the sauce has thickened slightly
Add the drained tortiglioni to the sauce with most of the chopped basil (save some for garnish!) and mix everything together – this is your saucy leek & spinach pasta
Add the saucy leek & spinach pasta to an oven-proof dish, then crumble over the remaining goats' cheese
Top with the pine nut & seed mix and put the dish in the oven for 10-15 min or until golden and crispy – this is your goats’ cheese, leek & spinach pasta bake
Serve the goats’ cheese, leek & spinach pasta bake topped with the reserved chopped basil and a generous grind of black pepper
Enjoy!

-        

+ + + - - -

Notes

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once done, drain the tortiglioni and set it aside for later

Directions

+            Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

+            Boil a kettle

+            
+              Chop the leek[s] in half lengthways and wash thoroughly to remove
+              any grit from between the leaves, then top, tail and slice finely
+            

+            Peel and finely chop (or grate) the garlic

+            
+              Add the tortiglioni to a pot of boiled water with a pinch of salt,
+              bring to the boil over a high heat and cook for 8-10 min or until
+              cooked with a slight bite
+            

+            
+              While the pasta is cooking, heat a large, wide-based pan
+              (preferably non-stick) with a drizzle of olive oil and a knob of
+              butter over a medium-high heat
+            

+            
+              Once hot, add the sliced leek and chopped garlic with a pinch of
+              salt and cook for 4-5 min or until beginning to soften
+            

+            
+              Meanwhile, dissolve the vegetable stock mix and most of the
+              goats' cheese (you'll use the rest later!)in 250ml
+              [450ml] boiled water – this is your cheesy stock
+            

+            Chop the baby plum tomatoes in half

+            
+              Once the leeks have slightly softened, add the dried oregano and
+              halved baby plum tomatoes to the pan and cook for 1-2 min
+            

+            
+              Meanwhile, chop the basil finely, including the stalks
+            

+            
+              Wash the spinach, then pat it dry with kitchen paper
+            

+            
+              Add 1 tbsp [2 tbsp] flour to the panand give everything a good mix
+              up
+            

+            
+              Add the cheesy stock with the spinach and season with a generous
+              grind of black pepper
+            

+            
+              Cook for 1-2 min, stirring frequently, or until the sauce has
+              thickened slightly
+            

+            
+              Add the drained tortiglioni to the sauce with most of the chopped
+              basil (save some for garnish!) and mix everything together – this
+              is your saucy leek & spinach pasta
+            

+            
+              Add the saucy leek & spinach pasta to an oven-proof dish, then
+              crumble over the remaining goats' cheese
+            

+            
+              Top with the pine nut & seed mix and put the dish in the oven
+              for 10-15 min or until golden and crispy – this is your goats’
+              cheese, leek & spinach pasta bake
+            

+            
+              Serve the goats’ cheese, leek & spinach pasta bake topped with
+              the reserved chopped basil and a generous grind of black pepper
+            

+            Enjoy!

+          

- - - -

Nutrition

Typical values per 100g per serving
Energy 562 kJ 2235 kJ 133 kcal 530 kcal
Fat 4.6 g 18.1 g
of which saturates 1.7 g 6.9 g
Carbohydrate 18.5 g 73.4 g
of which sugars 2.8 g 11.1 g
Fibre 2.6 g 10.5 g
Protein 5.7 g 22.5 g
Salt 0.45 g 1.78 g

+ - -

- -

Notes

+ Tip: It doesn't need to be fully cooked, as it will go in the + oven later! +

Once done, drain the tortiglioni and set it aside for later

+ + +

Nutrition

+ Typical values per 100g per serving
Energy 562 kJ 2235 kJ 133 + kcal 530 kcal
Fat 4.6 g 18.1 g
of which saturates 1.7 g + 6.9 g
Carbohydrate 18.5 g 73.4 g
of which sugars 2.8 g + 11.1 g
Fibre 2.6 g 10.5 g
Protein 5.7 g 22.5 g
Salt + 0.45 g 1.78 g +

- +