- 2 T. olive oil
- 2 large leeks, total weight about 450g/1lb, thinly sliced
- 500g pasta
- 200ml tub Casan Crem*
- 1 T. mustard
- 125g Roquefort cheese
- 8 sundried tomatoes
- 225g bag spinach leaves
- Soak the sun dried tomatoes in 1/2 cup boiling water. Put a large pot of water on to boil.
- Heat the oil in another large pot (do this part first if you only have one pot). Add the leeks and a pinch of salt, and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes.
- When the leeks are done, add the mustard and mix. Add in the spinach leaves, cover, and turn off the heat.
- Cook the pasta in salted water. Drain the pasta.
- At this point the tomatoes should be soft. Remove from the water, reserving the soaking liquid. Slice the tomatoes and add them to the vegetables with the Casan Crem. When the pasta is done add it to the sauce as well, adding enough of the tomato soaking liquid to make the sauce coat the pasta. Heat gently and serve immediately.
*Casan Crem is often thought of as the Argentine equivalent of sour cream. It has the texture of cream cheese, but that sour twang you find in…sour cream! The original recipe calls for crème fraîche
Comments: This was delicious, but unnecessarily heavy. I think the Casan crem was a bit much, and would like to try it again without, and maybe a touch more olive oil, if necessary.