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Leek Pasta https://www.metro.ca/userfiles/image/recipes/Pates-roi-poireaux-2276.jpg PT30M PT15M PT45M
Cook pasta, drain and put through cold water.In a pan, cook half of the olive oil.Brown mushrooms for 2 minutes and add leeks, tomatoes and garlic.In an other pan, heat pasta with the rest of the olive oil, grounded pepper and salt.Put pasta in your favourite serving dish and garnish with vegetable mixture.Sprinkle with Parmesan grated cheese and black fresh grounded pepper.
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sufficient quantity spaghettinis 1/3 cup (80 mL) olive oil 1/2 cup (125 mL) mushroom, chopped in big pieces 2 packages of sliced leeks 8 cloves of garlic, chopped 2-3 medium Tomato, quartered 1/2 tsp. (2 mL) grounded pepper 1/2 tsp. (2 mL) Salt grated parmesan cheese to taste black grounded pepper to taste
Leek Pasta

Leek Pasta

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4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

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Ingredients

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  • sufficient quantity spaghettinis
  • 1/3 cup
    (80 mL)
    olive oil
  • 1/2 cup
    (125 mL)
    mushroom, chopped in big pieces
  • 2
    packages of sliced leeks
  • 8
    cloves of garlic, chopped
  • 2-3
    medium Tomato, quartered
  • 1/2 tsp.
    (2 mL)
    grounded pepper
  • 1/2 tsp.
    (2 mL)
    Salt

  • grated parmesan cheese to taste

  • black grounded pepper to taste
Imprimer ma sélection

Preparation

Cook pasta, drain and put through cold water.

In a pan, cook half of the olive oil.

Brown mushrooms for 2 minutes and add leeks, tomatoes and garlic.

In an other pan, heat pasta with the rest of the olive oil, grounded pepper and salt.

Put pasta in your favourite serving dish and garnish with vegetable mixture.

Sprinkle with Parmesan grated cheese and black fresh grounded pepper.

Source : Les Cultures de Chez Nous

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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