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Creamy leek and lemon sauce

Serves 4


Ingredients for sauce:

  • 50gr of butter

  • 1 leek

  • 1-2 clove of garlic crushed

  • 1/2 cup of parmesan cheese

  • Lemon juice

  • 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

  • Salt


  1. 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.

  2. Finely chop the leek and add that to a hot fry pan with the butter and garlic. Cook until it softens.

  3. 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.

  4. Add some lemon juice, start with a tablespoon, add more later if you want.

  5. 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.

  6. Add the parmesan to melt in and toss your pasta through. Add more salt and pepper if required.

  7. 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.

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