About this recipe
Pasta dishes are always a crowd pleaser. Cooking leeks down like this in a little olive oil means they become really tender and silky – the perfect basis for a pasta sauce. Simply adding in some more veggies and crème fraiche gives you a flavour packed sauce in minutes.
I love using chickpea or bean based spaghettis when I’m rushing to make a quick dinner – this immediately increases the fibre content of the dish and also contributes as one portion of your 5-a-day. This is a really simple swap to get more pulses and legumes into your weekly diet – without having to change out your favourite meals! These types of pastas are now widely available and affordable in most supermarkets and are an excellent option to children who may be a little less keen on veggies.
Photo Credit: Hope Pointing
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- 180g Chickpea / bean spaghetti or linguine
- 1 tbsp Olive oil
- 1 Leek, thinly sliced
- 3 Spring onions, thinly sliced
- 1 Clove garlic, thinly sliced
- 60g Frozen peas
- 3 tbsp Crème fraiche / vegan alternative
- 50g Gruyere Cheese, grated / vegan alternative
- Handful of fresh chives
- Handful of pine nuts, toasted
In a large pan of salted, boiling water cook your pasta, following the instructions on the packet.
Whilst your pasta is cooking, set a frying pan on medium heat with the oil. Add in your leeks and cook for 5 minutes until starting to soften before adding the spring onions and garlic and cook for a further few minutes.
When your pasta is almost cooked, add in the peas to cook for the remaining couple of minutes. Remove from the heat and drain.
Add the pasta and peas to the pan with the leeks, along with the crème fraiche, cheese, chives and some black pepper.
Taste for seasoning, adding more salt and pepper if needed.
Finish with some roughly chopped toasted pine nuts, a drizzle of olive oil and a few more chives.