I seem to be a little obsessed with ricotta lately. After using it the other day in my spinach and ricotta strudel, I remembered how amazing it is and bought myself another tub! In fact there’s still a bit left so I’m sure you’ll be seeing it again soon, I’m that predictable. Please don’t get bored of me.

This time I used it to make creamy leek and parsley pasta – simply sautéed vegetables with ricotta and parmesan to make it nice and gooey. Ricotta is such an easy way to transform sautéed vegetables into a creamy, milky sauce. When you add a little grated parmesan it becomes even gooier (gooeyer? Is that even a thing? They both look so wrong). Using ricotta is much easier than making a white sauce from scratch which, although it’s easy, does take a little more effort.

This pasta recipe is seriously simple (surely you’ve come to expect that from me by now?). It’s the sort of thing you can throw together with just a few fridge ingredients. Who needs 30 minute dinner ideas when you can have a 15 minute dinner?

Plus, just look at how pretty it is! I must admit I went a little overboard on the photos for this recipe – apologies if you have slow internet! Who knew that just a few ingredients could produce such a beautifully creamy, cheesy dish? The mildness of the ricotta allows all the flavours of the veg to shine – often the subtle flavour of spinach and leek get a bit overwhelmed, but when they’re paired with the ricotta they’re each able to be appreciated. I’d kind of forgotten what the flavour of spinach actually is, but now I remember! Hallelujah!

I quite liked how this was all green, but feel free to add any other veg you have lying around (mushrooms would be great). I’m a big advocate of the fridge-clearer recipe, especially since my fiancé and I accidentally turned the fridge off the other day… luckily we realised before anything was ruined, but it did make me realise how much I love recipes that allow you to use everything up in one go in case of emergencies! Other favourites: frittatas, soups, stews.