Olive Magazine
Leek Fondue Linguine Recipe

Leek fondue linguine

Published: January 28, 2016 at 9:26 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This leek fondue linguine recipe is vegetarian, quick and easy to make, but feels really comforting

  • Vegetarian
Nutrition:
NutrientUnit
kcal668
fat38.6g
saturates23.7g
carbs59.2g
fibre4.7g
protein16.2g
salt0.4g
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Make this leek fondue linguine, then also check out our leek carbonara and leek and crab lasagne.

Ingredients

  • 4 large leeks, whites and pale green parts shredded
  • 50g butter
  • 60ml white wine
  • 6 tbsp crème fraîche
  • 400g linguine
  • (or veggie alternative) shavings for the top parmesan or grana padano
  • ½ lemon

Method

  • STEP 1

    Put the leeks with half of the butter in a pan and melt the butter around the leeks. Add the remaining butter and white wine and cook very gently for 5 minutes. Add the crème fraîche and cook for another 15 minutes, or until the leeks are meltingly soft. Season well.

  • STEP 2

    Cook the pasta and toss it with the leek fondue, divide between 4 bowls and add a handful of parmesan shavings and a squeeze of lemon juice.

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