Leek, walnut & goat’s cheese pasta

Make this quick and easy pasta dish with leeks, walnuts, goat’s cheese and garlic and chilli flavours. Full of flavour and texture, it makes a speedy supper

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 743
  • fat 36g
  • saturates 12g
  • carbs 7g
  • sugars 0g
  • fibre 7g
  • protein 26g
  • salt 0.8g


  • 200g short pasta (we used casarecce)
  • 2 tbsp olive oil
  • 1 leek, thinly sliced
  • 30g walnuts, roughly chopped
  • 2 garlic cloves, crushed
  • ½ tsp chilli flakes (optional)
  • 100g soft goat's cheese (ensure it's vegetarian if needed)


  1. Cook the pasta following pack instructions and reserve a mugful of the pasta cooking water. Drain thoroughly. Heat the olive oil in a frying pan over a medium-high heat. Stir in the leeks and walnuts, season well, reduce the heat to medium and cook gently for 10-12 mins until softened. Mix in the garlic and chilli flakes, if using, and cook for a further 2 mins until fragrant.

  2. Stir through the cooked pasta, along with a generous splash of the pasta cooking water. Crumble in half the goat’s cheese, stir to melt and season to taste. Dot over the remaining goat’s cheese to serve.

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