Like many of my dishes this started off with three beautiful leeks which arrived in my Veg Box from Riverford, and so I was looking for a recipe that would allow their leekiness to shine through.
This is a glorious warming pasta dish that really is delicious.
This is a wonderful, delicious pasta recipe that celebrates seasonal leeks to their very best advantage.
- Leeks - 3 Leeks, thinly sliced and rinsed well
- Onion - 1 Onion, finely diced
- Smoked Back Bacon - 4 Rashers, cut into small strips
- Double Cream - Small splash
- Sea Salt - Pinch
- Black Pepper - Big Pinch
- Pasta - Any pasta you want to use, sufficient for two people
- Rapeseed Oil - Glug
- Marigold Vegetable Stock Powder - A few pinches
Start off by adding the rapeseed oil to the pan and gently frying the onion and the bacon.
Once the onion is going translucent add the leeks, and a few tablespoons of water.
Continue to slowly sauce the onion, bacon, leek mixture adding a splash of water every now and again to stop them catching. Add a few pinches of Marigold Veg Stock.
Bring a large saucepan of salted water to the boil, add the pasta and cook until al dente.
When the pasta is ready, run it through a colander to drain.
While it is draining, add the splash of cream and stir this into the leek mix.
Add the pasta to a bowl and spoon over the luscious leeks.
Add black pepper.
Enjoy every mouthful!