Creamy Leek and Gorgonzola Pasta
The subtle and sweeter flavor of leeks produce a wonderful melding effect with the creamy gorgonzola cheese, which would otherwise be overpowering in flavor. When cooking the leeks, they should be cooked sufficiently so that they begin to disintegrate into the sauce instead of remaining as small chunks of onion in the final product.
Print
Pin
Ingredients
6-8 servings
- 1 1/2 lbs pasta penne or rigatoni work well
- 4 large leeks white and light green parts only, sliced into half-moons
- 6 oz gorgonzola cheese crumbled
- 1 1/2 cups heavy cream
- 3 Tbsp butter
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley chopped
- 1/3 cup grated Parmesan cheese
Instructions
- Clean and slice leeks into half-moons, rinsing thoroughly to remove grit.
- Boil salted water and cook pasta until al dente, reserving 1 cup pasta water.
- Melt butter in skillet, cook leeks 8-10 minutes until soft and golden.
- Add garlic, cook 1 minute. Pour in wine, simmer 2-3 minutes.
- Add cream, simmer 3-4 minutes. Stir in gorgonzola until melted.
- Toss pasta in sauce, adding reserved water if needed for consistency.
- Finish with parsley and Parmesan. Serve immediately.
Notes
Use white and light green parts of leeks only. Gorgonzola creates a rich, creamy sauce.
Tried this recipe?Leave a comment below & let me know!