Creamy Leek Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Linguine
- 1 tbsp Olive oil
- 2 Leeks (large; thinly sliced)
- 3 Garlic clove (crushed)
- 1 tsp Dijon mustard
- 50 g Mature light cheddar
- 150 ml Reduced fat crème fraîche
Method
- Put 140 g Linguine in a pan of boiling water and cook for 12 minutes.
- Heat 1 tbsp Olive oil in a pan and add 2 Leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Add 3 Garlic clove, 1 tsp Dijon mustard, 150 ml Reduced fat creme fraiche and 50 g Mature light cheddar 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.