Page title and description

Vegetarian mains
Baked leek and goats cheese pasta
Ingredients
- 350g tubed pasta e.g. rigatoni or penne
- olive oil
- 3 leeks, washed and sliced
- 2 large garlic cloves, peeled and crushed
- 1 tbsp white wine (optional)
- 5-6 eggs, depending on size
- 400g crème fraîche
- 200ml milk
- small handful fresh thyme leaves, or use 1 tsp dried
- handful fresh parsley, chopped
- 80g Parmesan or Pecorino cheese, grated
- 200g goat's cheese, crumbled
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
-
Step 1
Partly cook the pasta in a pan of boiling water for 5-6 minutes. Drain and toss in just enough olive oil to coat. Leave to one side. -
Step 2
Preheat the oven to 200°C/Gas 6. Heat a little oil in a large pan. Gently fry the leeks for a few minutes, until softened. Add the garlic and wine, if using, cook for a couple more minutes until the wine has reduced. -
Step 3
Remove from the heat. Lightly grease a baking or gratin dish. In a large bowl whisk the eggs, crème fraîche and milk. Stir in the thyme, parsley, Parmesan (reserve 1 tablespoon for sprinkling), leeks, pasta and two thirds of the goat's cheese. Season well with salt and pepper. Pour the mixture into the baking dish. Scatter over the remaining cheeses. -
Step 4
Bake for about 40 minutes, until the top is golden. Serve with salad.