Creamy Caramelised Leek Pasta with Gruyère
This quick, cheese Creamy Caramelised Leek Pasta recipe with Gruyère takes roughly 20 minutes to make - special enough to serve to guests, but quick enough for a mid-week supper.
Servings: 2 servings
Ingredients
- 200 g rigatoni
- sea salt
- 1 leek
- olive oil
- 3 garlic cloves minced
- 3 anchovy fillets finely chopped
- 2 heaped tbsp low fat creme fraiche
- 100 g gruyere grated
- fresh cracked black pepper to serve
Instructions
- 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.
Notes
To make a vegetarian version of this Creamy Caramalised Leek Pasta make sure you use plenty of cheese for that savoury depth, which is what you'll be missing with the anchovies. Also, you'll need to use a different hard cheese that grated and melts well. Traditional Gruyère, with the PDO label is not vegetarian-friendly.