Leek Pasta Recipe
This recipe combines the subtle sweetness of leeks with hearty pasta and hints of fennel to create a flavourful and comforting meal.
Equipment
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Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter (conventional or dairy-free)
- 100 g shallots, finely sliced
- 500 g leek, cut into 1cm (1/3 inch) thick slices
- 1 ½ Tbsp fennel seeds
- 3 sprigs of fresh thyme
- 2 garlic cloves, grated
- Zest of 1 lemon
- 500 ml milk (conventional or dairy-free)
- 1 Tbsp cornflour
- 300 g dry pasta (I used orecchiette)
- 75 g grated parmesan-style cheese plus extra to serve
- 75 g walnuts, roughly crushed
- salt& pepper to taste
- Lemon juice to taste
Instructions
- Heat the oil and butter over medium-high heat in a large shallow casserole or frying pan.2 Tbsp olive oil, 2 Tbsp butter
- Add the shallots and cook until soft, about 3 minutes.100 g shallots, finely sliced
- Add the leeks, fennel seeds, thyme, garlic, and lemon zest.500 g leek, cut into 1cm (1/3 inch) thick slices, 1 ½ Tbsp fennel seeds, 3 sprigs of fresh thyme, 2 garlic cloves, grated, Zest of 1 lemon
- Stirring often, cook until the leeks are completely soft, about 15 minutes.
- Stir the milk and cornflour into the leek mixture and cook until the sauce thickens, about 3 minutes. Season to taste with salt, pepper, and lemon juice.500 ml milk, 1 Tbsp cornflour, salt& pepper, Lemon juice
- In the meantime, cook the pasta according to packet instructions.300 g dry pasta
- Combine the drained pasta with the leek mixture.
- Stir in the parmesan and walnuts. Season to taste with more salt, pepper, and lemon juice if desired.75 g grated parmesan-style cheese, 75 g walnuts, roughly crushed
- Serve straight away with some extra parmesan on top.
Nutrition
Serving: 1servingCalories: 522kcalCarbohydrates: 62gProtein: 17gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 31mgSodium: 306mgPotassium: 558mgFiber: 5gSugar: 10gVitamin A: 1784IUVitamin C: 13mgCalcium: 318mgIron: 3mg