Leek and thyme cream pasta
Leeks cooked down until sweet, then loosened with oat cream, mustard and thyme. A mild, creamy bowl with peas for a bit of green.
- Time
- 30 min
- Serves
- 2
- Kind
- Pasta
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Put a large pan of salted water on to boil. Trim the leeks, slice them into 1 cm rings and swish them in a bowl of water to get rid of any grit. Peel and crush the garlic, then dissolve the stock cube in 100 ml of boiling water.
- Warm the olive oil in a large deep frying pan over a medium-low heat. Add the leeks with a pinch of salt and cook for 10 minutes, stirring, until soft and sweet.
- Stir in the garlic and thyme and cook for 1 minute.
- Pour in the stock, oat cream and mustard and simmer gently for 5 minutes, until slightly thickened.
- In the meantime, cook the gluten-free pasta in the boiling water for the time on the packet, adding the peas for the last 2 minutes. Keep a mug of the cooking water, then drain.
- Toss the pasta and peas through the leek sauce, loosening it with a splash of cooking water if needed.
- Finish with plenty of black pepper and serve in warm bowls.
Tip Leeks hide grit between the layers, so rinse the sliced rings in a bowl and lift them out rather than tipping them into a colander.
Per portion
| Energy | 666 kcal |
| Protein | 14 g |
| Carbohydrate | 93 g |
| of which sugars | 9 g |
| Fat | 24 g |
| of which saturates | 5 g |
| Fibre | 10 g |
| Salt | 2.65 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- leek2
- dried thyme1 tsp
- garlic2 cloves
- oat cream150 ml
- vegetable stock cube1
- dijon mustard1 tbsp
- olive oil1½ tbsp
- frozen peas100 g
