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Ingredients:
1 lb Orechiette pasta
2 Tbsp olive oil
3 large leeks, cleaned thoroughly and thinly sliced, white and light green only
1 cup heavy cream
2 Tbsp Urban Accents Mozambique Peri Peri
6 cups packed baby spinach (6 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
Parmesan cheese
Directions: In a large pot, cook the pasta according to the directions. Reserve some of the cooking liquid. Meanwhile, in a large skillet, heat the olive oil over med heat and add the leeks. Cook until softened, about 10 min. Add cream and Mozambique Peri Peri; stir, allowing to thicken about 5 min. Lastly, add the spinach and cook until wilted. Add the cooked pasta to the skillet and stir to coat. Add the basil and serve with freshly grated Parmesan cheese.
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