Leek and Goats Cheese Pasta

Leek and Goat’s Cheese Pasta

Leek is a classy kinda vegetable, the kind that should be featured more frequently in dishes like this Leek and Goats Cheese Pasta. 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 it’s like tagliatelle which is the most go-to in our house, along with the long thin pieces of leek the pasta is a great choice, however, you could definitely use your preferred pasta shape here…I would love to know what yours is in the comments below?

leek pasta

Goat's cheese pasta

Pasta seems to be something that went from being barely ever eaten in my diet to a once a month ‘not just special occasions’ because, honestly speaking, it is just one of the best things to eat when it’s cold out and you don’t want bread as the carb of choice.

This pasta comes together quickly! Like in 20 minutes kinda quickly…the leeks are easy to finely slice, even if you aren’t fast at chopping and they cook in the time it takes to bring a large pot of water to the boil.

The balsamic vinegar is added to bring out the flavors of the goats cheese and balance everything out, and it completes the meal in a really nice way.

You could definitely serve this with a side of garlic bread and salad and it would be filling, though this also fed us well without any accompaniments.

How to prepare the 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.
  • 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.
  • Finish the leeks: Add balsamic and cream to round out the leeks.
  • Stir that pasta through the leeks: Stir the pasta through the leeks to incorporate.
  • Top with parmesan: Finish with a little grated parmesan and serve.

Tips for the best Leek and Goats Cheese Pasta

Goat’s cheese: The skin of the goat’s cheese is kept 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), you could remove the skin and cook as per the instructions below and it will likely melt quicker if you prefer this.

Sub for balsamic vinegar: If you don’t have balsamic vinegar on hand, a tablespoon or two of lemon juice as a sub would also work well here.

Eating this cold: Apparently the leek flavor is stronger when this is hot whereas the goats cheese flavor is stronger if you eat this cold (like Mr Brooks who frequently eats leftovers cold).

More vegetarian dishes you’ll enjoy

Roasted Tomato Soup

Parsley Parmesan Pasta

Vegetarian Nachos

Leek and Goats Cheese Pasta
Recipe by Roamingtaste
Serves 4

Ingredients:
2 leeks, halved and finely sliced lengthwise
2 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
150 grams soft goats cheese
1 teaspoon wholegrain mustard
250 grams / 1/2 pound mafalda pasta
2 tablespoons balsamic vinegar
1/4 cup cream
Parmesan to serve
Salt and pepper to taste

Directions:
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.

IMG 3398(pp w768 h512)

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.

IMG 3399(pp w768 h512)

Add the mafalda pasta into the boiling salted water and cook according to packet instructions.

When you press on the goats cheese and it’s soft, break it with your spatula and

Add the balsamic vinegar and cream to the leeks and stir through.

IMG 3403(pp w768 h512)

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.

easy leek and goat's cheese pasta

fast leek pasta

quick leek pasta

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Leek and Goat’s Cheese Pasta

Leek and Goats Cheese Pasta

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  • Author: Sylvie Taylor
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Serves 4 1x
  • Category: Dinner, Spring
  • Diet: Vegetarian

Description

Luxurious leeks and goats cheese come together for a perfectly spring pasta dish that you can have plated in 20 minutes.


Ingredients

Scale

2 leeks, halved and finely sliced lengthwise
2 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
150 grams soft goats cheese
1 teaspoon wholegrain mustard
250 grams / 1/2 pound mafalda pasta
2 tablespoons balsamic vinegar
1/4 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 it’s 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.

Notes

Goat’s cheese: The skin of the goat’s cheese is kept 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), you could remove the skin and cook as per the instructions below and it will likely melt quicker if you prefer this.

Sub for balsamic vinegar: If you don’t have balsamic vinegar on hand, a tablespoon or two of lemon juice as a sub would also work well here.

Eating this cold: Apparently the leek flavor is stronger when this is hot whereas the goats cheese flavor is stronger if you eat this cold (like Mr Brooks who frequently eats leftovers cold).

Recipe by Roamingtaste

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