Pasta with Sweet Leeks and Mascarpone

June 17, 2018

I've got a fantastic crop of leeks this year.  Often my leeks don't get very big, and i keep waiting for them to get bigger, then before i know it they've gone to seed on me.  This year i decided the solution was to plant loads of them, so that if they stayed small i would have plenty anyway.  This season not only do i have lots of leeks, but many of them have reached a very respectable size.  I think i managed to finally plant them at the right time of year - mid September i planted out three punnets of leek seedlings from Mitre 10.

If you have lots of leeks yourself, rest assured i shall be doing my best to try out many leek recipes this season, and will publish as many as possible.

This is a Jamie Oliver recipe - one of the husband's favourites (i admit to never having made it myself - but i do enjoy eating it!).  The first time he made it, we did not have a pasta maker, and made all the pasta by hand, using a rolling pin.  That was remarkably successful, but the pasta-maker does make it a lot easier to get nice thin sheets for cutting.

The meal in the picture below was made by the husband; he used the fettuccine cutter to make his pasta ribbons, however i quite like this dish made with really wide (3-4 centimetre)  hand-cut ribbons as well.

Jamie says to use medium/smaller leeks for this recipe as they are sweeter, more tender, and nicer to eat.


From Jamie Oliver's 'The Naked Chef'

serves 4


1 small knob of butter

1 tablespoon olive oil

4 medium leeks, trimmed, washed and sliced at an angle

1 clove of garlic, finely chopped

salt and freshly ground black pepper

200 g mascarpone

455 g fettuccine or pappardelle

1 handful of Parmesan cheese


Put the butter and olive oil into a semi-hot, thick bottomed pan, add the leeks and garlic, with a pinch of salt, and gently sweat, without colouring, for about 5 to 10 minutes with a lid on, until the leeks are soft and sweet.  Add the mascarpone.  Let this gently melt into the leeks, creating a semi-thick sauce. Taste for seasoning.

Meanwhile cook the pasta in boiling, salted water until al dente.  Toss gently in the sauce (if it seems slightly thick, add a little of the cooking water from the pasta).  The sauce should perfectly coat the pasta.  Serve sprinkled generously with coarsely grated Parmesan


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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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