Fusilli with Creamed Leek and Spinach

Fusilli with Creamed Leek and Spinach

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

When paired with a bottle of Sangiovese or Rosso Piceno Superiore, this creamy leek, spinach and fresh basil pasta dish becomes sophisticated and entertainment-worthy fair.


  • 3/4 pound fusilli
  • 1-1/2 tablespoons extra-virgin olive oil
  • 1 large leek, white and light green parts only thinly sliced
  • 1 cup heavy cream
  • 4 cups packed baby spinach, coarsely chopped
  • 1/2 cup lightly packed basil leaves, finely chopped
  • Sea salt and freshly ground pepper


  1. Cook the fusilli according to package directions and drain well.
  2. In the meantime, place the olive oil in a large sauté pan over medium heat. Once hot, add the leek, cover the pan and cook for 10 minutes.
  3. Pour in the cream and simmer the mixture for 5 minutes, then stir in the spinach and cook for 2 minute more.
  4. Transfer the cooked pasta to the pan, and toss to coat. Add the basil and sprinkle the mixture with a few pinches of salt and pepper to taste; toss once again and then serve immediately.


Comments on "Fusilli with Creamed Leek and Spinach"