Ingredients for sauce:
50gr of butter
1-2 clove of garlic crushed
1/2 cup of parmesan cheese
1 tub of philadelphia cooking cream
salt and pepper to season
1/2 cup of stock
Ingredients for stock:
Top of the leek - remove the old external layers and you will be left with soft inner layers
2 cloves of garlic - crush with the palm of your hand
1 bay leaf
1 tsp of peppercorns
1 tsp of lemon myrtle from
For the stock add all of the ingredients to a pot of water and bring to a gentle boil about 30 mins. before making your pasta. Add enough salt so the water tastes salty.
Make your pasta recipe is here.
Finely chop the leek and add that to a hot fry pan with the butter and garlic. Cook until it softens.
Cook your pasta. Drain and keep about a cup of the stock. Add a bit of butter to the pasta to stop it from sticking.
Add some lemon juice, start with a tablespoon, add more later if you want.
Add the tub of cooking cream and the stock. Bring to a gentle boil and cook for 3-5mins until it thickens. Taste and add a bit more lemon if you want.
Add the parmesan to melt in and toss your pasta through. Add more salt and pepper if required.
Side note: If you want to add chicken or another protein, add this after step 3 to cook. You might want to add a bit more butter.