Penne with Creamy Spinach and St Tola Sauce

Summary

Yield
Persons
SourceAideen McConville
Prep time20 minutes
Cooking time
Total time20 minutes

Description

This makes a tasty light lunch or first course

Ingredients

400 grams
penne pasta
1  
leek (chopped)
2 cloves
garlic (crushed )
1  
red pepper (chopped small )
1 bunch
spinach (ripped )
100 milliliters
1/2 fat creme fraiche
120 grams
St Tola Soft Cheese
   
Salt and Pepper

Notes

Serve with a light salad and a glass of Beaujolais.

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.