Print Baked leek and goats cheese pasta
An excellent midweek meal, this pasta bake is lighter and more flavourful than macaroni, but just as comforting. Goat's cheese and leeks are a good combination of sharp and sweet, but you can play around with the type of cheese – a piquant blue cheese also works (although reduce the quantity slightly).
Ingredients
- 350g tubed pasta e.g. rigatoni or penne
- Olive oil
- 3 leeks, washed & sliced
- 2 large garlic cloves, peeled & 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 & pepper
Method
- 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.
- 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.
- 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.
- Bake for about 40 minutes, until the top is golden. Serve with salad.
