This linguine recipe was cooked up by seasoned Masterchef Quarterfinalist Mrs Mills Cooks, so you know it’s a tried and tested success! You might be tempted to think a pasta dish packed full of indulgent crème fraiche is best saved for a cheat day, but a whole serving still racks up to only 300 calories! Who says you can’t have carbs on a diet?

This dish is really quick and simple to make, and you can even cook in bulk, and then seal away the leftovers in a tupperware pot for a light and healthy lunch tomorrow. It’s also useful if you have cooked meat or leftover veg that needs using up – diced chicken, bacon, or mushrooms would be right at home in this effortless treat. Of course, the walnuts that are already in it are the star of the show – they’re a real super food and turn this dish from plain pasta to a balanced meal.

One of the best things about this dish is that delicious lemon flavour! If your cooking ever feels like it’s lacking something, think about whether it just needs a touch of acidity before you reach for the salt. Lemon juice can really compliment lots of dishes like salads, chicken, rice, fish, and evidently pasta. What’s more, they’re incredibly versatile to use around the house. Hold on to those lemon rinds, and check out everything you can do with them!

Let’s get cracking with just how to go about bringing this meal from dream into reality.

Creamy Leek Pasta with Walnuts and Parmesan

PinterestFacebookEmailTwitterWhatsappPrint Recipe

‌

GB

Guy Beardsley

---

Servings:

Serves 2

Cook time:

20:00

A light and healthy lunch under 300 calories that's delicious, filling, and quick to make. Serve it up with a side of garlic bread to really treat yourself.

Ingredients

• 200g linguine
• 2 leeks, roughly chopped
• 30g parmesan, grated
• 2 tbsp chopped walnuts
• 1 lemon, zested
• 1 knob of butter
• 2 tsp whole grain mustard
• 4 tbsp creme fraiche
• Freshly ground black pepper
• Salt

Instructions

1. First, cook the linguine for about 10 minutes in a pan of boiling water with a pinch of salt. Meanwhile, heat the butter in a frying pan, and add the leeks. Stir occasionally for 5 minutes, or until the leeks begin to soften.
2. Next, add the zest of the lemon, the whole grain mustard and the creme fraiche to the leeks. Season with freshly ground salt and pepper, and continue to cook gently for another 5 minutes, or until the leeks are soft, and the sauce has slightly thickened.
3. Drain the linguine and reserve some of the pasta water. Add the pasta to the leeks, along with a splash of the pasta water and the walnuts. Squeeze the juice from the lemon into the mixture.
4. Heat through and allow the sauce to thicken and coat the pasta. Serve hot with a garnish of black pepper, grated parmesan, and lemon wedges.

Tips

Original photography and recipe credit goes to Mrs. Mills Cooks