Creamy leaky pasta


I’m a huge fan of a comforting bowl of pasta and until recently thought i wouldn’t have that again, but there are so many amazing gluten free pastas now the choice is endless! 

Pasta recommendations: for this recipe I tried the Evexia fresh gluten free pasta made from chickpeas. It’s great on the day but also heats up really well the next day as a leftover! For dry pasta, I buy the Waitrose gluten free range, it’s a store cupboard staple! 

Ingredients: (serves 4)

30g fresh sage

4 slices Parma ham

1 chilli chopped 

3 garlic cloves crushed

3 leaks sliced

30g dried shiitake mushrooms

150ml double cream

150ml creme fraiche

30g pecorino, grated

Pasta for 4

Method:

  1. Soak the mushrooms in boiling water for ten minutes
  2. Gently fry the leeks for 5 minutes & then add the garlic, chilli, sage & Parma ham (ripped up into smaller pieces) for a further 5 minutes. 
  3. Cook the pasta as per the instructions. 
  4. Add in the cream & creme fraiche (note, you can dial up the cream/down the creme fraiche & vice versa) 
  5. Add in most of the grated pecorino, leaving a little for sprinkling on the top!
  6. Mix in the sauce with the pasta & serve
  7. Top with the remaining cheese & salt and pepper! 
  8. Enjoy! 

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