The penne with leek cream is an extremely quick dish full of flavor, ideal for this season where leeks are at their best, very few ingredients will make this dish a super tasty and creamy one that everyone will love. This recipe shines with spaghetti, but since I had guests who preferred penne, I tried it, and the result is amazing, try them yourself.
A first course simple enough to make last minute for a dinner with friends who arrive unexpectedly.
Want a more delicate flavor? Replace the pecorino with Parmesan or Grana Padano, and if you want a crunchy note, add a handful of finely chopped walnuts to each plate.
Below are other delicious first courses to try, and then right after the photo, as always, we discover how to prepare the penne with leek cream!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for penne with leek cream
- 11.29 oz penne rigate
- 8.82 oz leeks
- 2.11 oz pecorino (grated)
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- 2 pinches pepper
Tools
- 1 Immersion Blender
- 1 Pan – non-stick
Preparation of penne with leek cream
Prepare the penne with leek cream starting with the leeks, remove the root and the tougher outer leaves, then cut the dark green terminal part, keeping it aside for other preparations.
Cut the leeks into slices after washing them well, then let them stew in a pan with extra virgin olive oil for a few minutes, then add 2 tablespoons of water and let them cook on low heat.
Meanwhile, heat a pot with plenty of slightly salted water to cook the pasta.
Once the leeks are cooked, transfer them into the glass of the immersion blender along with the grated cheese, salt and pepper, and blend adding a few tablespoons of pasta cooking water.
You should obtain a fairly thick cream, then pour it back into the pan where you cooked the leeks and keep warm.
When the pasta is cooked, drain it into the pan with the sauce, add 1 ladle of pasta cooking water and sauté for a few minutes to flavor.
Taste for saltiness and adjust if needed and…
ENJOY YOUR MEAL
Storage of penne with leek cream
The pasta should be eaten right after it’s made, but if you have leftovers, you can store it in the refrigerator for 1 day, add some diced mozzarella, place everything in an oven dish, sprinkle with grated cheese, and bake for 15 minutes.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
