Leek, walnut & goat’s cheese pasta
By Ailsa Burt
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
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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
Ingredients
- 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)
Method
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.
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.
