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Creamy Pasta with Leeks and Peas

Ingredients

  • 3 leeks, cut into half-moons
  • 1 clove garlic, finely chopped
  • 1/4 cup parmesan cheese
  • 1 pound pasta
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • 3/4 cup whole milk
  • 1/2 cup cream cheese
  • Pinch nutmeg
  • 1 cup snow peas (or any kind you like)

Directions

Prep: 1. Boil water for pasta. 2. Slice and rinse leeks. Finely chop garlic. 3. Grate cheese. Make: 1. Cook the pasta according to package directions. (When it's done, reserve 1/4 cup cooking liquid, drain the pasta and return it to the pot.) 2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the leeks, salt and pepper to taste and cook, stirring occasionally for 6 to 8 minutes. 3. Stir in the garlic and cook for 1 minute. 4. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg. 5. Once cheese is melted, stir in the peas and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. 6. Toss the pasta with the cream sauce, adding some of the reserved cooking liquid if the pasta seems dry.

Notes

You can stretch this a little further by adding leftover meat (ham and chicken work great) or extra veggies.

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