Prep time: 10 minutes
Cook time: 20 minutes
200g SpinneysFOOD Spaghetti
120g SpinneysFOOD Organic Baby Spinach
1 garlic clove
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp SpinneysFOOD Sea Salt Flakes
½ tsp SpinneysFOOD Black Pepper, freshly ground
200g mature brie
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 Preheat the oven to 180c, gas mark 4.
2 Cook the spaghetti according to package instructions.
3 Place the spinach in the colander and drain the pasta over, this will cook the spinach perfectly. Place in a serving dish.
4 Finely slice the leek and crush the garlic.
5 Heat the oil in a large cast-iron or non-stick pan, then saute the leek and garlic until tender. Season well.
6 Place the brie on a lined baking tray and place in the oven for 5 minutes or until just warmed.
7 Zest and juice the lemon.
8 Add the melted brie to the spaghetti along with the leeks and garlic. Drizzle with olive oil and top with the lemon zest and juice. Grate the brie over the spaghetti and serve.
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