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Rigatoni with Leek

By chef Gulasch

A simple dish of five ingredients. Pasta with buttered leek and Parmesan.

19 min
Easy

7 min prep · 12 min cook

Rigatoni with Leek
605 kcal · per serving
Protein 16g Carbs 61g Fat 31g
Ingredients

What you will need

6 items · serves 1
  • Rigatoni 100 g
  • Leek 0.25 pcs
  • Butter 20 g
  • Italian Hard Cheese 0.5 tbsp
  • Olive Oil 0.5 tbsp
  • Parsley 0.25 pcs

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Method

Steps to cook

8 steps · 12 min cook

  1. Prepare the ingredients. Prepare all the ingredients and bring water to a boil for the pasta 🍝✨

  2. Cook the pasta. Cook the pasta in boiling salted water according to the package instructions and reserve a little pasta water.

  3. Cut the leek. Clean the leek and cut it into strips.

  4. Chop the parsley. Finely chop the parsley.

  5. Sauté the leek. Sauté the leek in a pan with a little oil for about 3-4 minutes over medium heat and season with salt and pepper.

  6. Add pasta water and cheese. Add a little reserved pasta water and the cheese and mix well to create a creamy sauce.

  7. Whisk in the butter. Remove from the heat, whisk in the butter and add the chopped parsley.

  8. Serve. Serve sprinkled with a little Parmesan 🍽️✨

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