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Serves 4

4 large leeks, washed and the white part sliced finely
50g butter
2 cloves garlic
150g frozen peas
pinch bouillon powder
1 small tub creme fraiche or mascarpone
juice of ½ lemon
1 tsp dijon mustard
400g penne (try wholegrain for a healthier option)
Black pepper

To serve:
chopped parsley

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This recipe works well with any pasta, so use whatever is to hand.

Save the leftovers for lunch the next day

Leeky Cheesy Pasta

Gently cooked leeks, mixed with creme fraiche and a handful of grated cheddar. Delicious, easy and comforting.


Cook the pasta in plenty of salted boiling water until al dente.

Meanwhile, sweat the leeks really gently in the butter and a little oil until soft and sweet. Add the garlic to the leeks with the bouillon powder, frozen peas and enough water to just cover - about ½ a mug, simmer for a few minutes until the water has reduced and the peas are soft.
Then, depending on how decadent you're feeling, stir in either a pot of creme fraiche or mascarpone, mascarpone being the richer, (much) fattier version of the two. Finish with a squeeze of lemon juice, the dijon mustard and seasoning to taste. Serve with some grated parmesan and chopped parsley, and a good grind of black pepper.

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