Kale & Spinach Pasta Bake by Anna's Family Kitchen

PREP: 10 minutes
COOK: 15 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

492kcal Energy
65g Carbohydrate
15g Protein
6.5g (of which Sugar)
17g Fat
7.9g Fibre
5.9g (of which Saturated Fat)
0.44g Salt


350g pasta shapes

125g kale

125g spinach

2 leeks sliced

2 tbsp vegetable oil

100g mushrooms, larger ones halved

2 tsp French mustard

200g half fat creme fraiche

Juice of one lemon

2 tbsp grated cheddar

3 tbsp breadcrumbs or panko


1. Add the pasta to a pan of boiling water. Cook for 10 minutes or according to instructions on pack.

2. Wash the kale and spinach in a colander. Set aside separately. Wash the leeks and slice them.

3. Heat an oven proof pan and add oil, leeks and mushrooms. Colour for 5 minutes then add the mustard, creme fraiche and lemon juice. Stir to combine adding a splash (100ml) of pasta water to loosen.

4. Drain the pasta.

5. Add the pasta and kale to the creamy leek & mushroom sauce. Stir then add the spinach. Stir again. The dish can be served as is once the spinach has wilted or alternatively made into a pasta bake….

Cooking Tips

To bake: Sprinkle over 3 tbsp breadcrumbs or panko and 2 tbsp grated cheddar. Bake in the oven at 200º fan / gas mark 6 for 15 minutes until piping hot and golden on top.

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