Leek is a classy kinda vegetable, the kind that should be featured more frequently in dishes like this Leek and Goats Cheese Pasta recipe. The beauty of this dish is that it comes together in 20 minutes and is the bright and light kind of meal that is ideal for spring.
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A few years ago whilst reading 'French Women Don't Get Fat' it became obvious how much Leek's are beloved in France, apparently they are of noble status and they don't appear frequently enough in Western diets so this is an easy and super quick way to make a leek pasta dish for dinner.
The type of pasta used in this dish is called Mafalda and it was chosen because itโs like tagliatelle which is the most go-to in our house, which works great in this leek pasta, however, you could definitely use your preferred pasta shape hereโฆI would love to know what yours is in the comments below?
Ingredients and substitutions for the Leek and Goats Cheese Pasta
- Leek: The base of our dish, this smooth allium gives a light, but full bodied flavor to our pasta. If you don't love leek, you could substitute with 6 finely sliced shallots or 10 finely sliced spring onions or scallions - whilst they won't produce the exact flavor, they are cousins of the leek so will give you the most similar result here.
- Garlic: The cousin of the allium this rounds out the flavor of the leek, but if you hate garlic you could simply leave out.
- Goats cheese: Tart and adding a level of acidity alongside those leeks this melty cheese is a great choice. If you hate goats cheese, you could subsitute with cream cheese.
- Pasta: Mafalda pasta is used here because of it's lovely edges, but fettucine, pappardelle or tagliatelle are all perfect substitutes.
- Cream: Heavy cream is best here, but pouring cream would also work alongside the melty goats cheese. I don't recommend substituting coconut cream as this would affect the flavor of the dish too intensely.
- Balsamic Vinegar and Mustard: These two are the flavor powerhouses that round out the dish - the balsamic vinegar adds necessary acidity which could be substituted with lemon juice. Mustard adds a light undertone complimenting the leeks and the cheese, however, is not essential if you don't have on hand or simply don't like mustard.
See recipe card for quantities.
How to make Leek and Goats Cheese Pasta:
Get that water hot for the pasta: Whilst we cook the rest of the dish we need our water to reach boiling.
Cook the leeks: Place the leeks in a frying pan with a lid and cook on medium heat until they are brighter in color.
1
Cook your pasta: Whilst those leeks cook, put that pasta into the boiling water and cook according to packet instructions.
Add the goat's cheese: Alongside a little mustard, we want this melty.
2
Finish the leeks: Add balsamic and cream to round out the leeks.
3
Stir that pasta through the leeks: Stir the pasta through the leeks to incorporate.
4
Top with parmesan: Finish with a little grated parmesan and serve.
FAQs for the best Leek and Goats Cheese Pasta
This is simply left up to you, I chose to keep the skin of the goatโs cheese in this dish, however, it does not melt as evenly as the interior so there are small lumps of cheese (win win in my opinion) throughout the dish. It's not essential to keep the skin if you prefer a smooth and creamy texture, a pre dinner snack perhaps!
More vegetarian dishes youโll enjoy
Leek and Goats Cheese Pasta
Ingredients
- 2 leeks halved and finely sliced lengthwise
- 2 tablespoons olive oil
- 3 garlic cloves peeled and finely chopped
- 150 grams / 5.3 ounces soft goats cheese
- 1 teaspoon wholegrain mustard
- 250 grams / ยฝ pound mafalda pasta
- 2 tablespoons balsamic vinegar
- 60 milliliters / ยผ cup cream
- Parmesan to serve
- Salt and pepper to taste
Instructions
- Place a large pot of water on high heat with 1 tablespoon of salt to boil.
- Place the leeks, olive oil and garlic into a saucepan on medium heat with two tablespoons of water.
- Cover and allow to reach a simmer, stirring intermittently, until the leeks are bright green.
- Add the goats cheese and wholegrain mustard, cover and turn the heat down to low.
- Add the mafalda pasta into the boiling salted water and cook according to packet instructions.
- When you press on the goats cheese and itโs soft, break it with your spatula and
- Add the balsamic vinegar and cream to the leeks and stir through.
- Remove the cooked pasta from the heat and add into the leeks with tongs, stirring through until fully incorporated.
- Place on your plate, sprinkle over a little parmesan and serve immediately.
- Dig in!
Notes
- Leek: The base of our dish, this smooth allium gives a light, but full bodied flavor to our pasta. If you don't love leek, you could substitute with 6 finely sliced shallots or 10 finely sliced spring onions or scallions - whilst they won't produce the exact flavor, they are cousins of the leek so will give you the most similar result here.
- Goats cheese: Tart and adding a level of acidity alongside those leeks this melty cheese is a great choice. If you hate goats cheese, you could substitute with cream cheese.
- Pasta: Mafalda pasta is used here because of it's lovely edges, but fettucine, pappardelle or tagliatelle are all perfect substitutes.
- Cream: Heavy cream is best here, but pouring cream would also work alongside the melty goats cheese. I don't recommend substituting coconut cream as this would affect the flavor of the dish too intensely.
- Balsamic Vinegar and Mustard: These two are the flavor powerhouses that round out the dish - the balsamic vinegar adds necessary acidity which could be substituted with lemon juice. Some might think the vinegar is a little too much, so it's best to taste test it meets your preferences by adding onle 1 tablespoon at a time. Mustard adds a light undertone complimenting the leeks and the cheese, however, is not essential if you don't have on hand or simply don't like mustard.
- To peel or not peel the goatโs cheese skin: This is simply left up to you, I chose to keep the skin of the goatโs cheese in this dish, however, it does not melt as evenly as the interior so there are small lumps of cheese (win win in my opinion) throughout the dish. It's not essential to keep the skin if you prefer a smooth and creamy texture, a pre dinner snack perhaps!
Nutrition
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