CREAMY LEEK AND LEMON PASTA

CREAMY LEEK AND LEMON PASTA

Eating with the seasons is definitely the way to get the maximum taste and nutrition. Even in our supermarket-controlled food chain, it also saves money. So this month there’s plenty to like about leeks.

Stuffed with vitamins, anti-oxidants and dietary fibre, leeks keep well in the fridge and are a great source of fresh nutrition at this rather dull time of year.

They work well in a stir-fry as they cook up quickly, in the same way as the onions to which they are closely related.

If you fancy something a bit more in the ‘comfort food’ category, try this flavoursome pasta dish. The sauce is very easy to make and quantities don’t need to be too precise. If you prefer, it can be substituted with a ready-made version.

This quantity will serve 4 hearty appetites.

Vegetarian? Replace the bacon with garden peas or another vegetable of your choice. Cook these separately with the pasta, adding towards the end of the pasta cooking time.

INGREDIENTS

4 leeks

Olive oil

500 grams pasta

4 rashers bacon, chopped into small pieces

1 tablespoon butter

1 tablespoon cornflour

500ml of milk

½ teaspoon nutmeg

Lemon zest (To do this, scrub the lemon if waxed, then use a grater). Lemon juice is an alternative.

Optional – grated cheese for serving (Parmesan works well)

METHOD

  1. Boil the kettle, and start the pasta cooking. Add a little salt to help it cook quicker.
  2. Chop the leeks into pieces about 1cm long. Then give them another rinse in a colander to get rid of the last bits of soil.
  3. Fry up the bacon and leeks in the olive oil until the bacon is crispy and the leeks are softened.
  4. In a separate pan, melt the butter. Add the cornflour and cook to a paste for one minute.
  5. Remove from heat and gradually stir in the milk. Return to heat and keep stirring as the sauce thickens.
  6. When the sauce is ready, stir in the leeks and bacon. Add the nutmeg and lemon zest (or juice), and season with salt and pepper. Cook for another couple of minutes.
  7. Drain the pasta and place on serving plates. Top with the sauce and enjoy.

 

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The Author

Jessica Ambrose

Jessica is a fitness writer who loves boxercise, yoga, pilates, weight training and long distance running..

Comments

Frank H.
26 January 2016

Frank H.

I would never naturally put together lemon and leeks but even thinking about it I know it works. Adding this one to the list for this week's meals - thanks!

Phillip H.
22 January 2016

Phillip H.

I've got an overload of leeks in the fridge, so this is perfectly timed. Looks delicious!

Melissa F.
22 January 2016

Melissa F.

I like that this is a healthy version of carbonara really. I love carbonara but have given up eating it - might try this with skimmed milk and see if it still tastes good

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