Monday, 20 January 2025

CREAMY CARAMELISED LEEK & GRUYERE PASTA


I am a little bit obsessed with leeks at the moment. 

They are one of a handful of vegetables which are actually in season right now and are the perfect earthy veg to add to a comforting dish on a cold January day which is why they work so bloody well in this caramelised leek pasta with Gruyere.

It's creamy, cheesy, delicious and super quick and easy to make with only 6 ingredients - what is not to love!!! I for one definitely went for a second bowl on a freezing cold Saturday night spent at home!

SERVES 2

INGREDIENTS
  • 400 g rigatoni
  • Sea salt
  • 2 leeks
  • Olive oil
  • 6 garlic cloves, minced
  • 6 anchovy fillets, finely chopped
  • 4 heaped tablespoon low fat creme fraiche
  • 200g gruyere, grated
  • fresh cracked black pepper, to serve
METHOD
  • Start by getting the pasta on to boil.
  • Dice the leeks, add a generous glug of olive oil to a pan and fry on a relatively high heat until the edges char and they start to soften.
  • Add the minced garlic and stir through the anchovy fillets pressing them into the pan so that they melt down.
  • Add a ladle of the pasta water into the pan, bubble for a couple of minutes then turn the heat down and add the creme fraiche followed by a handful of gruyere.
  • Drain the pasta once al dente and stir through the pasta sauce.
  • Serve up topped with lots more gruyere, a little black pepper and a drizzle of olive oil.


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