Rich Creamy Brie & Leek Penne
with Balsamic Rocket
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Indulge in a truly decadent pasta night with this velvety penne, where buttery leeks and garlic are sautéed to perfection before being swirled into a rich, creamy sauce. The star of the show is the soft Brie that adds a luxurious depth of flavour and a beautiful creaminess. We’ve replaced the rocket leaves in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
2
Garlic
1 packet
Single Cream Brie
(Contains: Milk)
1 packet
Leek
1 sachet
Garlic & Herb Seasoning
½ packet
Cream
(Contains: Milk)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a
generous pinch of salt. Cook penne over high heat until ‘al dente’,
12 minutes. Reserve some pasta water (see ingredients). Drain penne,
then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic.
• Cut single cream brie into bite-sized chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced leek until softened, 4-5 minutes. In the last minute, add
garlic & herb seasoning and garlic and cook until fragrant.
• Reduce heat to medium, then add cream (see ingredients), brie and the
reserved pasta water, stirring until brie has slightly melted, 3-4 minutes.
• Remove pan from heat, then stir through cooked pasta and baby spinach
leaves, until wilted and combined.
• Season to taste with salt and pepper.
TIP: Add a splash of water if the sauce looks dry.
• Divide rich creamy brie and leek penne between bowls to serve. Enjoy!
