235kcal
2g
2g
1g
5g
8g
28g
111mg
- 250g / 9oz Dried pasta
- 2 Leeks
- 15g / 0.5oz optional Unsalted butter
- 1 tbsp Olive oil
- 0.5 crushed Garlic clove
- 1 Low-salt stock cube
- 100ml / 3.5fl oz Single cream (or coconut, soya, oat cream or dairy-free cream cheese)
- 100g / 3.5oz Grated Cheddar (or nutritional yeast)
- pinch freshly ground Black pepper
1. Bring a pan of water to boil and add 250g / 9oz dried pasta. Cook for about 11 minutes or as per the packet instructions.
2. Trim the tough dark green end off 2 leeks about 2.5cm / 1in from the end. Cut a line down the center of the leek and wash under running water. Slice thinly about 5mm / 1/4in thick.
3. Heat a large non-stick frying pan over medium heat and add 15g / 0.5oz unsalted butter (optional) and 1 tbsp olive oil.
4. Add the sliced leeks to the pan, stir, and add 0.5 crushed garlic clove and a pinch of freshly ground black pepper.
5. Allow the leeks to soften, stirring often. Occasionally add pasta cooking water to help break down the leeks.
6. Once the leeks are soft, add 100ml / 3.5fl oz single cream and 100g / 3.5oz grated Cheddar. Stir until the cheese melts into the sauce. Add a splash more cooking water if sauce is too thick.
7. Drain the cooked pasta and add to the leeks. Stir well and serve with extra grated cheese on top.
17% of RDI
41% of RDI
2% of RDI
1% of RDI
1% of RDI
41% of RDI
19% of RDI
For children needing a wheat-free or gluten-free diet, try using lentil or pea pasta. Babies can eat this dish as finger food or blended into a purée.
© 2024 GrowwW
