Leek and Gorgonzola Pasta
Indulge in the creamy decadence of Leek and Gorgonzola Pasta—a delightfully rich dish that pairs the delicate sweetness of sautéed leeks with the bold, tangy notes of Gorgonzola cheese. Perfectly cooked pasta is enveloped in a luscious sauce made from heavy cream, melted Gorgonzola, and a hint of Parmesan for added depth. The addition of garlic enhances the flavor, while fresh parsley offers a bright, herby finish. This quick and easy recipe is ready in just 30 minutes, making it an ideal choice for weeknight dinners or an elegant meal to impress guests. Serve it piping hot, and let this comforting yet sophisticated dish bring restaurant-quality dining to your table. Perfect keywords: creamy pasta recipe, Gorgonzola sauce, quick dinner ideas, leek and cheese pasta.
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Recipe Information
Ingredients
- 300 grams Pasta (such as penne or fettuccine)
- 2 whole (medium-sized) Leeks
- 2 tablespoons Unsalted butter
- 2 whole Garlic cloves
- 200 milliliters Heavy cream
- 100 grams Gorgonzola cheese
- 50 grams Parmesan cheese, grated
- 1 tablespoon Olive oil
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Set the pasta aside.
While the pasta cooks, slice the leeks in half lengthwise, then rinse them thoroughly under running water to remove any grit. Thinly slice the cleaned leeks crosswise into half-moons.
Finely mince the garlic cloves.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the sliced leeks and a pinch of salt, and cook, stirring occasionally, for 6-8 minutes or until the leeks are soft and slightly golden.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Reduce the heat to low and pour in the heavy cream. Stir to combine and let it gently simmer for 2-3 minutes.
Crumble the gorgonzola cheese into the skillet and stir until it melts into the cream sauce.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
Serve the leek and gorgonzola pasta immediately, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 322 mg | 25% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
