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.
Provided by Dannii
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : ServingSize 1 portion, Calories 452 kcal, Carbohydrate 71 g, Protein 19 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 279 mg, Fiber 4 g, Sugar 8 g
ONE POT CREAMY CHEESY LEEK PASTA
This recipe is vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1 HEa and 2 syns per servingGreen/Vegetarian - 1 HEa and 2 syns per serving (use vegetable stock)WW Smart Points - 13
Provided by Slimming Eats
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Spray a deep frying pan over a medium-high heat with spray oil.
- Add the onion, garlic, leek and a little bit of stock, salt and black pepper and fry until translucent.
- Add the cream cheese and stir until melted.
- Add the pasta and stock, bring to a boil, cover, reduce heat and simmer for 10 mins.
- Remove lid, stir in cheddar and parmesan until melted and pasta is creamy and velvety (a couple of mins).
- Serve and enjoy!!
Nutrition Facts : ServingSize 1 serving, Calories 519, Fat 11.8 g, SaturatedFat 7.1 g, Cholesterol 37 mg, Sodium 671 mg, Carbohydrate 74.2 g, Fiber 4.1 g, Protein 27.4 g
LEEKS AND PASTA IN A CREAMY CHEESE SAUCE
a simple and quick recipe done with pasta or rice, with leeks and plenty of cheese. this recipe came about when I bought a lot of cheese in a buy 1 get 1 free offer, so I decided to try something with vegetables and cheese
Provided by Jane Gib
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the pasta, rinse and drain.
- meanwhile, gently fry the onions, garlic,leeks and ham/bacon.
- Add the pasta and then the cheese sauce. Mix well.
Nutrition Facts : Calories 545.5, Fat 22.1, SaturatedFat 9.2, Cholesterol 51, Sodium 1309.6, Carbohydrate 65.2, Fiber 3.8, Sugar 4.6, Protein 21
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
LEEKS IN CHEESE SAUCE
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
Provided by FlemishMinx
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200°C.
- Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
- Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
- As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
- Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
- Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
- Remove the bayleaf, then pour the cheese sauce over the leeks.
- Top with remaining cheddar, and bake 20-30 minutes, until golden.
- If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.
Nutrition Facts : Calories 304.1, Fat 18.6, SaturatedFat 11.6, Cholesterol 57.7, Sodium 315.9, Carbohydrate 23, Fiber 1.8, Sugar 3.7, Protein 12.5
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