Creamy leeks together with a nutty, citrus and warm kick makes a delicious accompaniment to spaghetti. The only fresh vegetable needed is leek and the rest of the ingredients can be found in your pantry. Enjoy the simplicity of making this tasty leek and hazelnut spaghetti recipe.
Serves 2
Ingredients
- Leeks 1 large or 2 small, halved and then thinly sliced
- Olive oil 1 tbsp
- Butter 25g
- Crème fraiche, cream cheese or yoghurt 6 tbsp
- Spaghetti 120g
- Chilli flakes 1/2 tsp or Chilli 1 small, finely chopped
- Lemon zest and juice ½
- Hazelnuts 25g, chopped, plus extra for garnish
- Parmesan or cheddar cheese grated, to garnish
Method
Step 1
Stir the leeks, oil and butter in a lidded pan until the butter has melted. Cover and cook gently for 5 minutes.
Step 2
Stir in the crème fraiche/yoghurt/cream cheese until melted, chopped chilli, chopped hazelnuts, lemon zest and juice and cook covered on low for about 15 minutes. Stir occasionally and add a splash or two of water to slacken whenever the mixture looks dry.
Step 3
Meanwhile, cook the spaghetti. Once the spaghetti is cooked, season the leeks with salt and pepper.
Step 4
Serve this leek and hazelnut spaghetti dish by dividing the spaghetti between two bowls and top with the leek mixture. Sprinkle extra hazelnuts and grated parmesan or cheddar cheese over and enjoy!
