Penne with Creamy Spinach and St Tola Sauce
Summary
| Yield | |
|---|---|
| Source | Aideen McConville |
| Prep time | 20 minutes |
Description
This makes a tasty light lunch or first course
Ingredients
| 400 | Gram | penne pasta |
| 1 | leek (chopped) | |
| 2 | Clove | garlic (crushed ) |
| 1 | red pepper (chopped small ) | |
| 1 | Bunch | spinach (ripped ) |
| 100 | Millilitre | 1/2 fat creme fraiche |
| 120 | Gram | St Tola Soft Cheese |
| Salt and Pepper |
Instructions
1. Cook penne in lots of boiling salted water.
2. Saute the leek in the oil with the garlic and red pepper until everything soft.
3. Add in the spinach and cook for a further 2 mins.
4. Remove from the heat and add the creme fraiche and St Tola.
5. Season and mix well over a gentle heat to warm through.
6. Serve over the drained pasta.
Notes
Serve with a light salad and a glass of Beaujolais.
