Creamy Leek Pasta with Walnuts and Parmesan

Creamy Leek Pasta with Walnuts and Parmesan

Bowl of pasta and lemon wedges in white sauce


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.

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