PASTA WITH LEEKS AND PARSLEY
Provided by Mark Bittman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
- Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
- Cook pasta until tender but not mushy. When it's done, drain it, reserving about 1/2 cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 12 grams, Carbohydrate 97 grams, Fat 16 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
BOW TIES WITH SAUSAGE AND LEEK SAUCE
Steps:
- Bring the salted water to a boil.
- Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
- In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
- Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
- Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.
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
ORECCHIETTE WITH HAM AND LEEKS
Ricotta is the secret to this tender pasta.
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dough: Whisk the semolina and all-purpose flour in a large bowl. Mound on a work surface and make a well in the center. Pour 1/2 cup cold water into the well. Using a fork and working your way around the well, gradually mix the flour into the water. Continue mixing until the dough is crumbly. If the dough is too dry to come together, add up to 1/4 cup more water, a little at a time.
- Knead the dough until smooth and elastic, about 6 minutes. Wrap in plastic wrap and let rest at room temperature,30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
- Divide the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces; roll each piece into a small ball. With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape; put the dough on the tip of your index finger and turn it inside out. Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go.
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the ham and cook until heated through, about 3 minutes. Stir in the garlic and thyme and cook1 minute. Add the peas and broth and bring to a simmer. Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh.
- Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes. Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas. Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary. Remove from the heat and stir in the parmesan.
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
CHEESY LEEK AND SPINACH PASTA
BBCgoodfood.com recipe that jumped out at me while I was at the Dr's office. Photocopied it and then forgot about it. It comes from a November 2003 (The Dr's wife & I share recipes and she had left the magazine there by mistake.)
Provided by Manami
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with the oil in a large pan, put in the leeks and splash in a little hot water.
- Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions.
- Meanwhile, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well.
- Stir until the cheese melts.
- Season the leeks mixture with salt and pepper, to taste.
- Take off the heat.
- Drain the pasta, reserving the cooking water.
- Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta.
- Add crushed red pepper flakes, if using.
- Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed.
- Toss in the remaining cheese and serve.
Nutrition Facts : Calories 831, Fat 38.7, SaturatedFat 21.4, Cholesterol 104.1, Sodium 566.4, Carbohydrate 96.9, Fiber 6, Sugar 4.2, Protein 25.1
CHICKEN & LEEK PASTA BAKE WITH A CRUNCHY TOP
You can pre-prepare the chicken base and freeze to make a hearty, no-fuss pasta bake later in the week. It's sure to become a family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta, Supper
Time 2h
Number Of Ingredients 13
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Cook the pasta following pack instructions. Put the leeks in a pan with a little water, cover and cook until very soft. Drain, then return to the pan with the courgette, pesto and soft cheese, stir everything together, add the chicken base and stir well, then heat until just bubbling. Add a splash of water if it's very thick.
- Stir the pasta into the chicken mixture and tip into a large baking dish. Sprinkle over the breadcrumbs and grill the top until it browns.
Nutrition Facts : Calories 601 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
SPAGHETTI WITH LEEKS, PEAS & PESTO
Add some veg to pasta and pesto for a cheap, healthy springtime supper dish
Provided by Mary Cadogan
Categories Dinner, Pasta
Time 25m
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
- Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.
Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.11 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
VEGAN CREAMY LEEK PASTA
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn't take long, this recipe is not fast - it's even a little bit fussy. You'll julienne and fry the leek whites to create a crispy garnish, then blend the resulting leek oil with boiled leek greens to create a silky sauce. You could absolutely make this dish on a weeknight, but since the recipe revolves around technique, it's best not to rush. It's about enjoying the process as much as the results.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil over high.
- Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.
- Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)
- In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won't cook perfectly evenly; it's not you, it's them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.
- Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.
- Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.
PASTA WITH LEEKS AND MUSHROOMS
adapted from todays NY Times, this is a quick meatless sauce.you can add extra vegetables like zucchini, asparagus, etc. serve this with freshly grated cheese and pepper.
Provided by chia2160
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
- Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and mushrooms, lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
- Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
PASTA WITH LEEKS AND SAUSAGE
I made this up the other night. It is GREAT!! Surprisingly great even. In Romania I use a sausage called Cirnati Paprika which is a bit like Spanish chorizo or Portuguese linguica. Use whatever spicy red sausage you can.
Provided by Transylmania
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
- In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
- In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
- Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
- Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
- Toss this with cooked short pasta and serve.
- This is great with a tomato or carrot salad.
Nutrition Facts : Calories 291, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.1, Sodium 194.3, Carbohydrate 46.7, Fiber 2.3, Sugar 2.1, Protein 8.1
PASTA WITH LEEKS AND PARSLEY
Adapted from Mark Bittman's recipe for Pasta with Leeks and Parsley, which I found in the Epicure section of 'The Age', a Melbourne newspaper, but which apparently first appeared in the 'New York Times'. Such is our global village! I'm posting this as an Australian recipe, since it appeared in an Australian newspaper, for the 2005 Zaar World Tour. Mark Bittman's comments on this recipe are "Pre-cooking the garlic and chillies in olive oil is a classic Roman treatment. What you want is to brown, not burn, the garlic, so that it and the chillies heavily flavour the oil. Once that's done, so is most of the work; just cook the leeks until soft, and when they're about halfway there, start cooking the pasta. I add red capsicum or tomato, mostly for colour; although neither is really necessary. Finally, reserve a little of the pasta cooking liquid in case the sauce is too dry. That, plus a handful of parsley, completes the dish." When I made this, I omitted the chillies (personal taste preference), and I increased the garlic, added handful of baby spinach leaves and added cumin and pine nuts. Like most pasta recipes, this is one you can play around with a lot.
Provided by bluemoon downunder
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dry roast the pine nuts and set aside.
- Trim the root end of the leeks, then cut off the hard green leaves, leaving a bit of green where they meet the white part. Split the leeks down the middle, discard the outer white leaves (the ones that don't cut easily), then chop the leeks (or cut them with kitchen scissors into one inch or 2.5cm pieces). Wash very well, and spin or shake dry.
- Set a large pot of water to boil, and salt it.
- Put half the butter or oil in a large pan, preferably non-stick, on medium-high heat.
- Add the garlic and chillies, and cook, stirring occasionally, until the garlic browns. Remove the chillies (and garlic if you prefer).
- Add the leeks and cook, stirring occasionally, until they wilt, about 10 minutes.
- Add the capsicum or tomato and lower the heat; add the cumin and continue to cook, stirring once in a while, until the leeks begin to brown.
- Cook the pasta until it is tender - al dente, and drain, reserving about half a cup of the cooking liquid.
- Toss the pasta and the leeks, add the pine nuts, the baby spinach leaves (added at this stage, they will be just wilted but no more) together with the remaining butter or oil, freshly ground black pepper to taste and all but a little of the parsley, adding a bit of cooking liquid if the mixture seems dry.
- Taste and adjust the seasoning, garnish with the remaining parsley and serve.
Nutrition Facts : Calories 795.6, Fat 24.3, SaturatedFat 2.7, Sodium 32.3, Carbohydrate 122.8, Fiber 7.5, Sugar 9, Protein 23
LEEK AND GORGONZOLA PASTA
Leek is my new favorite food. This pasta recipe is from http://recipes.alastra.com/pasta/. I am SO glad I tried this recipe. 2 thumbs up! This recipe serves about 6, so adjust your own pasta amount. Any kind of pasta will work well.
Provided by Izzy Knight
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add chopped onions and saute until tender and beginning to brown, about 10 minutes.
- Add leeks, green onions and shallots, saute until very tender, stirring often, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain well, reserve 1/2 cup pasta cooking liquid.
- Return pasta to same pot.
- Add onion mixture, toss to combine.
- Mix in reserved cooking liquid by tablespoonfuls if pasta is dry.
- Mix in cheese, season with salt and pepper.
- Transfer to large bowl, serve.
More about "recipes using leeks and pasta food"
CREAMY PASTA WITH LEEKS, PEAS &, PARMESAN RECIPE
From womansday.com
Servings 4Total Time 25 minsCategory Vegetarian, Dinner, Main DishPublished 2014-10-13
- Cook the pasta according to package directions, adding the peas during the last 2 minutes of cooking; drain.
- Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on a diagonal.
CREAMY ONE-POT SPAGHETTI WITH LEEKS RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 30 minsServings 4
25 RECIPES WITH LEEKS WE LOVE | MYRECIPES
From myrecipes.com
Estimated Reading Time 6 mins
SPAGHETTI WITH SMOKED TURKEY AND LEEKS RECIPE - QUICK FROM ...
From foodandwine.com
OUR BEST CREAMY PASTA RECIPES | FOOD & WINE
From foodandwine.com
PASTA WITH PANCETTA AND LEEKS - THE PIONEER WOMAN
From thepioneerwoman.com
BEST PASTA WITH GRILLED LEEKS, ONIONS AND MUSHROOMS ...
From foodnetwork.ca
FIVE DELICIOUS RECIPES TO COOK THIS WEEK | THE INDEPENDENT
From independent.co.uk
BRAISED LEEKS RECIPE WITH PAPPARDELLE PASTA | ALEXANDRA'S ...
From alexandracooks.com
RACHEL RODDY'S RECIPE FOR PASTA WITH SAUSAGE, LEEK AND ...
From theguardian.com
PENNE WITH LEEKS AND SALAMI - PASTA RECIPE
From goodhousekeeping.com
RECIPE: PASTA WITH HAM AND LEEKS - STYLE AT HOME
From styleathome.com
LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SALMON AND LEEK PASTA BAKE RECIPE | PASTA BAKE RECIPES ...
From realfood.tesco.com
BACON AND LEEK PASTA BAKE RECIPE- COMFORT FOOD YOU WILL ...
From recipesformen.com
LEMON LEEK PASTA RECIPE (VEGETARIAN) | THE RUSTIC FOODIE®
From therusticfoodie.com
BROCCOLI CHEESE PASTA BAKE WITH LEEKS - FAMILY-FRIENDS-FOOD
From family-friends-food.com
CREAMY LEEK SPAGHETTI - OLIVIA'S CUISINE
From oliviascuisine.com
LEEK RECIPES | ALLRECIPES
From allrecipes.com
RECIPES USING LEEKS - MY FOOD AND FAMILY
From myfoodandfamily.com
CREAMY PASTA WITH LEEKS, PEAS & HAM – PASTA RECIPES
From womansday.com
NIGEL SLATER'S PAPPARDELLE WITH LEEK RECIPE | PASTA | THE ...
From theguardian.com
CREAMY LEEK PASTA - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
RECIPES FOR RAMPS WILD LEEKS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEEK AND MUSHROOM PASTA BAKE
From recipe18.sitehost.doesntexist.com
ORECCHIETTE PASTA WITH LEEKS, PANCETTA, AND CORN CREMA ...
From justalittlebitofbacon.com
SHRIMP AND LEEK PASTA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
OUR FAVORITE LEEK RECIPES | MARTHA STEWART
From marthastewart.com
CREAMY CHICKEN AND LEEK PASTA - LOVE FOOD NOT COOKING
From lovefoodnotcooking.com
ONE-POT WHITE WINE PASTA WITH MUSHROOMS AND LEEKS RECIPE
From foodandwine.com
LEEK RECIPES - FOOD NETWORK
From foodnetwork.com
FOR A LEEK-BASED VEGAN PASTA THAT’S LUXURIOUSLY CREAMY ...
From seattletimes.com
FUSILLI WITH CREAMY LEEK SAUCE RECIPE - FOOD & WINE
From foodandwine.com
LEEK AND PASTA RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love