Please Upgrade Your Browser.

Unfortunately, Internet Explorer is an outdated browser and we do not currently support its use with our website. To have the best browsing experience and enjoy our online subscription services, please upgrade to Microsoft Edge, Google Chrome, Firefox or Safari.

Upgrade browser

Leek Linguine

20 mins
cals:
382
Protein:
15g

method:

  1. Boil the pasta in a large saucepan until soft
  2. Meanwhile finely chop up and wash the leak and add to a non stick wok with the tbsp of olive oil
  3. In a separate mixing bowl add the creme fraiche and squeeze the juice of 1 lemon in and mix well, then add to the wok with the leaks
  4. Now add in the parmesan and the salt, pepper and parsely and stir on a low heat
  5. Once the pasta is boiled (approx 10 mins), drain the water and add the pasta to the leak and lemon sauce and mix well
  6. Continue to mix for 5 more minute and then serve

Serves 2

IngredientS:

  • 140g wholewheat linguine or spaghetti
  • 2 lemons
  • 1 leek
  • 100g creme fraiche
  • 50g grated parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp parsley / or a small handful of fresh parsley
  • Pinch of salt and pepper

You might also like...