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Nutrition: Per serving

  • kcal445
  • fat16g
  • saturates9g
  • carbs58g
  • sugars4g
  • fibre7g
    high
  • protein15g
  • salt0.3g
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Method

  • step 1

    Heat a large, deep frying pan over a medium-low heat. Melt the butter until foaming, then scatter in the leeks. Cook for 20-25 mins until completely softened.

  • step 2

    Meanwhile, bring a large pan of salted water to the boil, then add the pasta and cook until al dente, saving a mugful of pasta water (roughly 170ml). Turn the heat up slightly on the pan of leeks, and sprinkle in
    1 tsp black pepper and the garlic. Cook for 3-4 mins until fragrant, then add the pasta to the pan, along with the cheese and reserved pasta cooking water.

  • step 3

    Mix well, tossing until the sauce is creamy and emulsified. Serve with more black pepper and cheese sprinkled over the top.

Recipe from Good Food magazine, June 2024

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.1 out of 5.10 ratings

RainbowNanny

Really lovely, easy dinner! I added smoked pancetta and extra garlic and it really revved up the flavour. Will definitely be doing again!

mopsmaria8

Delicious, I wouldn't cook the leeks as long either. Very simple tasty dish

twinmum

Delicious! I will definitely make again and again. Based on other people’s comments, and having had a go, I recommend bumping up the cheese and garlic, adding salt to taste and being careful with the amount of pasta water.

Matthew Neville

Nice and easy.

kerry.hullett63680

Nice and easy to make but rather bland

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