Creamy leek and cheese pasta

Step 1/8

• 1 stalk leek

• cutting board
• knife

Wash and finely chop leeks.

Step 2/8

• 2 cloves garlic

Peel and finely chop garlic.

Step 3/8

• ½ onion

Peel and finely chop onion.

Step 4/8

• 2 tsp butter (for frying)
• 2 tsp olive oil (for frying)
• salt
• pepper

• pot

Heat butter and olive oil in a large pot. Add leeks, onion and garlic and sauté until translucent. Season with salt and pepper.

Step 5/8

• 250 g spaghetti
• 60 g cream cheese
• 800 ml vegetable broth

Add spaghetti, cream cheese and vegetable broth and bring to the boil. Reduce heat to low and simmer the pasta for approx. 12 min., stirring occasionally, until al dente.

Step 6/8

• 20 g pine nuts
• 30 g Parmesan cheese

• frying pan
• grater

In the meantime, toast pine nuts in a pan without oil until they turn golden brown. Grate Parmesan cheese.

Step 7/8

Take the pot off the heat, add half of the grated Parmesan cheese and stir it into the pasta.

Step 8/8

Serve pasta with toasted pine nuts and remaining Parmesan cheese. Season with some more pepper and enjoy!

Enjoy your meal!