Macaroni with Leek

    Macaroni with Leek

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    Small tubular pasta works well with creamy sauces. In this case the strong flavours of leek and garlic are moderated by cream and cheese.

    Serves: 4 

    • 250g macaroni
    • 2 tablespoons butter
    • 1/2 cup chopped leek
    • 1 clove garlic, minced
    • 1/2 cup thickened cream
    • 1 cup freshly grated Romano cheese
    • 1 pinch black pepper

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large frypan over low heat. Saute leeks and garlic until tender and translucent. Stir in cream and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.

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