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Creamy leek pasta recipe

Katt-Scott-Payne
Creamy leek pasta

Created by Kat Scott Payne

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

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    Each serving contains

    Energy
    3580kJ 858.0kcal
    43%
    Fat
    49g
    high70%
    Saturates
    26g
    high131%
    Salt
    1.5g
    medium26%
    Sugars
    8g
    low9%

    of the Reference intake

    Carbohydrate 76.1gProtein 23.8gFibre 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.
        • As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.