• Boil the kettle. Add boiling water to a large saucepan with a pinch of salt.
• Add spaghetti to the boiling water and cook, over a high heat, until 
‘al dente’, 9 minutes.
• Reserve pasta water(see ingredients). Drain spaghetti, then return to 
saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice leek. Slice lemon into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook leek, stirring, until softened, 4-5 minutes.
• Add garlic paste and garlic & herb seasoning and cook until fragrant, 
1 minute. Stir in light cooking cream, half of the Parmesan cheese, 
the reserved pasta water and salt. Simmer until slightly thickened, 
2-3 minutes. 

• Stir in baby spinach leaves and cooked spaghetti to coat, until wilted, 1 
minute.
• Remove from heat, then add a good squeeze of lemon juice and a generous 
pinch of pepper. 
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper 
if needed. 

• Divide leek and spinach spaghetti alfredo between bowls.
• Top with remaining Parmesan cheese and a pinch of chilli flakes (if using). 
Serve with remaining lemon wedges. Enjoy!