CREAMY LEEK SPAGHETTI
Provided by Olivia's Cuisine
Time 20m
Number Of Ingredients 9
Steps:
- In a heavy bottomed pot, heat olive oil and butter over medium-high heat and sauté garlic and leeks for 3 to 5 minutes or until they develop some color. Season with salt and pepper.
- Add the white wine, cover and cook for about 10 minutes - giving it some occasional love - until leeks have softened.
- Uncover and continue cooking until the wine has almost completely reduced.
- Stir in the heavy cream and cook until sauce thickens. Taste for seasoning and fix if necessary.
- Add cooked pasta and toss it with sauce. If necessary, add some pasta water to smooth the sauce.
- Serve it with some freshly grated Parmigiano Reggiano.
PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
CREAMY PAPPARDELLE WITH LEEKS AND BACON
Provided by Sara Jenkins
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Dinner Bacon Leek Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
- Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
CREAMED LEEKS WITH BACON & THYME
Everyone loves creamy leeks mixed with a strong cheddar and streaky bacon, this is the ultimate indulgent side dish
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 4 (as a side)
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.
Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
CREAMY LEEK AND BACON PASTA
Make and share this Creamy Leek and Bacon Pasta recipe from Food.com.
Provided by sue george
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in slighty salted boiling water.
- add oil to frypan, and gently fry leeks and chopped bacon for about 6 mins or untill leeks are soft then add dried season and evaporated milk and cook gently for another 3mins check for seasoning, you may wish to add pepper at this stage. Stir in cooked pasta and add the parmesan cheese,stir well and serve with crusty bread.
Nutrition Facts : Calories 518.2, Fat 15.2, SaturatedFat 4.2, Cholesterol 15.4, Sodium 198.3, Carbohydrate 78, Fiber 3.6, Sugar 2.6, Protein 16
CREAMY HAM, LEEK & MUSHROOM SPAGHETTI
Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
- Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.
Nutrition Facts : Calories 384 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.38 milligram of sodium
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
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CREAMY PAPPARDELLE WITH LEEKS AND BACON - EPICURIOUS
From bonappetit.com
Estimated Reading Time 2 mins
- Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
- Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
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Estimated Reading Time 7 mins
- Saute the bacon in a large skillet over medium heat until lightly browned, about 6-8 minutes. Pour off the bacon fat then add the leeks and cook about 5 minutes until it is tender. Add the garlic and salt and cook for 1 minute then add the wine and cook for 6-8 minutes to reduce the sauce.
- Stir in the sour cream and dijon mustard and stir until heated. Combine the pasta and the sauce in a large bowl and stir to coat the pasta with the sauce. Check the seasoning and add salt if necessary.
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