Spaghetti with herby leek & parmesan crumbs

I don’t know about you, but after the indulgence of December, January leaves me wanting to eat things that are unfussy, quick and comforting. I’m not one for diets or detox – I try to have a healthy balanced diet all year (in moderation, of course!) – but the new year always makes me crave simple, no-fuss deliciousness. And having spent most of December in the kitchen, it’s nice to find a dish that doesn’t require such a lot of input. I mean, I love cooking, otherwise why would I do this? But you can have too much of a good thing πŸ™‚ 

Also, as January inevitably brings a blast of icy weather (or biblical-style rain, as we have today), it’s nice to find some tasty winter warmers that don’t need to cook for hours on end. Sometimes, you need a dish that crams plenty of flavour into something you can throw together in just a few minutes. This is just such a dish. On the table in 15 minutes or less.

This was a big hit with both Kipper and DH. It’s filling, and extremely delicious – the leeks lend a sweet oniony flavour to counter the savoury richness of the cheese, and the breadcrumbs soak up the butter and oil to become tiny nuggets of chewy, golden deliciousness. I added the lemon thyme because I had it, and also because I think thyme of all varieties goes wonderfully well with leeks. You could leave it out if you’re not so keen.

I’m afraid I only managed to get one half-decent photo of this. I must have knocked something on the camera, because the settings were all wrong and most of the pics were unusable. Sorry. You’ll just have to make it yourself to see how it looks – and how fabulous it tastes!

This made enough for two adults and a small person – 2 generous portions, basically, which is what you’re going to want πŸ™‚

spaghetti with herby leek & parmesan crumbs

Spaghetti with herby leek & parmesan crumbs
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
607 calories
80 g
33 g
24 g
18 g
9 g
212 g
306 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
212g
Servings
2
Amount Per Serving
Calories 607
Calories from Fat 210
% Daily Value *
Total Fat 24g
37%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 33mg
11%
Sodium 306mg
13%
Total Carbohydrates 80g
27%
Dietary Fiber 5g
19%
Sugars 6g
Protein 18g
Vitamin A
37%
Vitamin C
18%
Calcium
23%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 155g spaghetti (or thereabouts)
  2. 2 medium leeks
  3. 20g butter
  4. 1-2 tbsp olive oil
  5. 25g grated parmesan cheese
  6. 25g dried breadcrumbs
  7. 2-3 sprigs lemon thyme (about 1 tsp leaves) - optional
Instructions
  1. Bring a large pan of water to the boil and cook the spaghetti according to the packet directions, usually 9-12 minutes.
  2. Trim and wash the leeks, then slice thinly. Heat the butter and olive oil over a medium heat, then add the leeks and saute, stirring occasionally, until soft. If the leeks begin to brown, turn down the heat slightly.
  3. A minute or two before the spaghetti is cooked, add the parmesan and crumbs to the leeks and stir well. Add the leaves from the lemon thyme sprigs, mix, and turn the heat right down.
  4. Drain the spaghetti, add to the leeky crumbs, and toss everything together. Serve at once, with more parmesan to sprinkle, if desired.
beta
calories
607
fat
24g
protein
18g
carbs
80g
more
Family-Friends-Food http://family-friends-food.com/
I’m entering this recipe into β€˜The Vegetable Palette’ challenge, which is currently on the theme of Feel Good Vegetables, as this yummy spaghetti always makes me feel good πŸ™‚ The challenge is organised by Shaheen at A2K – A Seasonal Veg Table.
I’m also adding it to the Cooking with Herbs  Great British Store Cupboard challenge, hosted by Karen at Lavender and Lovage. As this uses herbs as well as the store cupboard staples of pasta, olive oil and dried breadcrumbs, I’m hoping it fits!
I’ve decided to enter this into Credit Crunch Munch, too, as the ingredients are all low cost, and I reckon you could make the whole dish for well under Β£2. Credit Crunch Munch is hosted by Helen at FussFreeFlavours and Camilla at FabFood4All.

  

19 Comments:

  1. Pingback: The Great British Storecupboard "Recipe Book" - Cooking with Herbs January Round-Up

  2. LOVE this recipe and a great one to bookmark for this chilly weather!

  3. Why don’t we use leeks in our pasta dishes much, as this looks lovely. I like your descriptive tiny nuggets of chewy, golden deliciousness. Thank you for sharing with #vegetablePalette, The round up will be up tomorrow.

  4. This looks like a lovely addition to spaghetti, quick and flavourful. I will have to give it a try

  5. Looks like a delicious way to eat spaghetti, to be tried very soon!

  6. A fab frugal dish and one the whole family will love too! Thank you for entering #creditcrunchmunch:-)

  7. I love leeks and my boy loves spaghetti so this seems like a great little combo. I think we’ll give this a try.

  8. I don’t use leeks often enough, this looks a great way to use them.

  9. This sounds lovely and warming for this rainy evening! I’m making courgetti tonight and might make it following this recipe!

  10. A great combination of flavours and I do like a simple pasta dish..

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