Fusilli with Leek and Spinach Cream

Lorenza Ávila
Lorenza Ávila
Delicious recipe with a twisty pasta like fusilli and cream of leeks and spinach; when you prepare this recipe, it will become one of your favorites!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 340 grams fusilli pasta
  • tablespoons extra virgin olive oil tablespoons extra virgin olive oil
  • 1 leek, in thin slices 1 leek, in thin slices
  • 1 cup whipping cream 1 cup whipping cream
  • 4 cups spinach, chopped or diced
  • 1/2 cups basil, finely chopped 1/2 cups basil, finely chopped
  • pinches salt , or to taste pinches salt , or to taste
  • pinches pepper , or to taste pinches pepper , or to taste
Preparation
25 mins
0 mins
Low
  • Cook the pasta as indicated on the package and set aside.
  • In a large, deep skillet, heat the olive oil. Add the chopped leek and cook until softened, about 10 minutes.
  • Add the cream and simmer until slightly thickened, about 5 minutes.
  • Add the spinach and cook until wilted, about 2 more minutes.
  • To this mixture, add the reserved pasta and stir over medium-low heat until the pasta is coated with the sauce.
  • Add the basil and mix. Season with salt and pepper to taste and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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