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Leek alfredo pasta

This recipe was shared on the Growers' Sheet for 19th January 2018.

It was liberally adapted from natashaskitchen.com

vegetarian (depending on the cheese used)

Ingredients

2 tbsp. olive oil
2 large leeks, washed, trimmed and chopped
250g mushrooms, chopped
3 garlic cloves, chopped
110ml stock
340ml single cream
2 tbsp. chopped dill or parsley
salt & pepper
Parmesan, grated, to serve
340g pasta

Directions

  1. Heat a large pan over a medium heat. Add the oil, and when it's warm add the leeks and garlic.
  2. After 2 minutes, add the mushrooms and stir well.
  3. After 8 minutes, add the stock, cream and herbs and stir well.
  4. Cook for 5 minutes, until the sauce has thickened a little. Season to taste.
  5. Meanwhile, cook your pasta according toe packet instructions.
  6. Serve the sauce over the pasta, topped with the grated cheese and ground black pepper.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)


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