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Creamy leek pasta recipe

Creamy leek pasta recipe

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Created by The Kitchen

This creamy leek pasta is all about cosy vibes and cheesy goodness. Tesco Finest Gruyère makes it super melty and indulgent, while a sprinkle of Tesco Finest Parmigiano Reggiano adds that perfect salty, nutty hit. See method

  • Serves 2
  • Takes 20 mins
  • 858 calories / serving

Ingredients

  • 180g rigatoni or conchiglie pasta
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil, plus extra to serve (optional)
  • 1 large leek, thinly sliced
  • 1 clove garlic, sliced
  • 100ml whipping cream
  • ½ veg stock cube
  • 60g Tesco Finest Gruyère, grated
  • Tesco Finest Parmigiano Reggiano, grated, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    3580kj
    858kcal     43%

  • Fat

    49g 70%

  • Saturates

    26g 131%

  • Sugars

    8g 9%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 76.1g Protein 23.8g Fibre 8.7g

Method

  1. Cook the pasta to pack instructions until al dente, reserving a mugful of cooking water.
  2. Heat the butter and oil in a medium-hot pan. Add the sliced leeks and garlic and cook for 5-6 mins or until very lightly browned and soft.
  3. Pour in the whipping cream and add a splash of water, along with the stock cube and season to taste. Bring to a gentle simmer, then reduce the heat.
  4. Add the Gruyère and cooked pasta, along with a splash of the reserved pasta water, and stir until everything is melty and glossy.
  5. Serve the pasta with a drizzle of olive oil, if you like, and a sprinkling of Parmesan.

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