PREP TIME: 15mins COOKING TIME: 20mins

This pasta is a complete revelation. The sauce is made from the stock and cream and the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta. Ready in 35min magic

The key to this recipe is to measure your stock carefully and to use the right pan: you need 
a shallow sauté pan or a casserole large enough to fit the pasta lying down, but not a deep saucepan.

If using gluten-free pasta the cooking time might be longer and I find short pasta cooks a little longer than long ones.

The recipe is great the following day cold or heated.

SERVING SUGGESTION

Serves 4 generously

WHAT YOU WILL NEED

Shallow sautee pan (see pic)

INGREDIENTS
  • 2 cups leeks, very finely chopped
  • 1 small onions/3 small shallots, very finely chopped
  • 1 cup chopped mushrooms
  • 3 garlic cloves, minced
  • 250ml cream (single)
  • 1.2 litre veggie stock (hot)
  • 2 handfuls greens, washed and shredded
  • 1 handful parsley, finely chopped
  • 2 tbspn lemon juice and zest
  • 400g pasta of your choice
  • parmesan cheese to garnish
  • chopped chilli (opt)
  • extra virgin olive oil, salt & pepper
METHOD
  1. Add a good glug of olive oil to a shallow sauté pan, add the onions, mushrooms, leeks and sauté for 10min until soft
  2. Add the garlic, stir for 3min until fragrant.
  3. Add the stock, cream and 1 teaspoon of salt and bring to a slow boil.
  4. Add the pasta, cover with the lid for about 13-15min (maybe more) , swirling the pasta every now and then with tongs. The pasta should be lovely al dente.
  5. Add the greens, cover with the lid and switch off he heat, the residue heat will be enough to cook the greens.
  6. Let’s add some freshness, add lemon juice to taste, zest, salt & pepper, chopped parsley and freshly grated parmesan. Season to taste.
KITCHEN NOTES

How to Prepare Leeks:

Step 1:

Trim off the roots and the coarse dark green part of the tops. Don’t throw them away – they’re great for adding to stocks.

Step 2:

Cut the leeks in half lengthways.

Step 3:

Wash under a running tap, fanning the layers and rinsing away any grit or soil trapped between them.

Step 4:

Drain thoroughly and slice as required.

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PREP TIME: 15mins COOKING TIME: 20mins

This pasta is a complete revelation. The sauce is made from the stock and cream and the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta. Ready in 35min magic

The key to this recipe is to measure your stock carefully and to use the right pan: you need 
a shallow sauté pan or a casserole large enough to fit the pasta lying down, but not a deep saucepan.

If using gluten-free pasta the cooking time might be longer and I find short pasta cooks a little longer than long ones.

The recipe is great the following day cold or heated.

SERVING SUGGESTION

Serves 4 generously

WHAT YOU WILL NEED

Shallow sautee pan (see pic)

INGREDIENTS

  • 2 cups leeks, very finely chopped
  • 1 small onions/3 small shallots, very finely chopped
  • 1 cup chopped mushrooms
  • 3 garlic cloves, minced
  • 250ml cream (single)
  • 1.2 litre veggie stock (hot)
  • 2 handfuls greens, washed and shredded
  • 1 handful parsley, finely chopped
  • 2 tbspn lemon juice and zest
  • 400g pasta of your choice
  • parmesan cheese to garnish
  • chopped chilli (opt)
  • extra virgin olive oil, salt & pepper

METHOD

  1. Add a good glug of olive oil to a shallow sauté pan, add the onions, mushrooms, leeks and sauté for 10min until soft
  2. Add the garlic, stir for 3min until fragrant.
  3. Add the stock, cream and 1 teaspoon of salt and bring to a slow boil.
  4. Add the pasta, cover with the lid for about 13-15min (maybe more) , swirling the pasta every now and then with tongs. The pasta should be lovely al dente.
  5. Add the greens, cover with the lid and switch off he heat, the residue heat will be enough to cook the greens.
  6. Let’s add some freshness, add lemon juice to taste, zest, salt & pepper, chopped parsley and freshly grated parmesan. Season to taste.

KITCHEN NOTES

How to Prepare Leeks:

Step 1:

Trim off the roots and the coarse dark green part of the tops. Don’t throw them away – they’re great for adding to stocks.

Step 2:

Cut the leeks in half lengthways.

Step 3:

Wash under a running tap, fanning the layers and rinsing away any grit or soil trapped between them.

Step 4:

Drain thoroughly and slice as required.

Print Friendly, PDF & Email