Creamy Leek Pasta
A creamy pasta dish is total comfort food. This one couldn't be easier. Just 5 ingredients go to making this creamy leek sauce, which is great with pasta.
Servings: 2 servings
Calories: 452kcal
Ingredients
- 140 g linguine
- 2 large leeks thinly sliced
- 3 garlic cloves crushed
- 1 teaspoon dijon mustard
- 50 g mature reduced fat cheddar
- 150 ml reduced fat creme friache
Instructions
- Put the pasta in a pan of boiling water and cook for 12 minutes.
- Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Add the garlic, mustard, creme friache and cheese to the pan and stir well.
- Cook on a very low heat for a further minute.
- Drain the pasta and stir in to the sauce.
Video
Notes
- Add some extra flavour and texture by putting some mushrooms in the pan with the leeks.
- You can use a mixture of cheeses like cheddar, parmesan and mozzarella.
- Don't throw away the parts of the leek that you cut up - these can be used to make stock.
Nutrition
Serving: 1portion | Calories: 452kcal | Carbohydrates: 71g | Protein: 19g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 5mg | Sodium: 279mg | Potassium: 334mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1535IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 3mg