Braised leek fettuccine

Servings 2


  • 3 leeks
  • 1 bulb garlic
  • sprigs fresh herbs
  • 2 bay leaves
  • 175 ml white wine or vegetable stock
  • 150 g dried pasta
  • 1 tsp grated parmesan


  • Trim the leeks. Cut in half lengthways and wash thoroughly.
  • Cut the garlic bulb in half sitting through the cloves.
    Heat little oil in saucepan. cook the leeks and garlic flat side down for a couple of minutes each side.
  • Deglaze the pan by adding the wine or stock. Add a little water until the leeks are covered. Add the herbs and a knob of butter. Season.
  • Let it reduce down then cover with a lid. Cook for 30 minutes until the leeks are soft and can be pulled apart.
  • Cook the pasta as per the instructions. Mix all the ingredients together. adding little of the pasta water if necessary. Plate up and add grated cheese.
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