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Leek Cream Rigatoni

Easy, quick, and delicious... What more could you ask for, huh!?

Pasta Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 986 kcal / serving

Instructions

  • 1.   Cook the pasta very al dente (1 to 2 minutes less than indicated on the package)
  • 2.   In a sauté pan, sauté the minced onion and chopped garlic in a little butter
  • 3.   Add the cleaned and chopped leek and celery, sauté for a few minutes
  • 4.   When they start to soften, add the cream, a little thyme, and the bouillon cube, simmer covered
  • 5.   When the vegetables are cooked, blend everything together and strain if desired for a "smoother" texture
  • 6.   Add the pasta to the sauce and add the cheese of your choice

    Adjust the seasoning and serve!

    Enjoy your meal!

Ingredients for servings

  • 300 g of rigatoni
  • 1 leek
  • 2 stalk of celery stalk
  • 1 onion
  • 1 garlic clove
  • 1 chicken bouillon cube
  • 200 ml of light cream (12-15%)
  • 1 butter
  • 1 pinch of thyme
  • 1 cup of grated parmesan
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    986 kcal
    49 %
  • Fat
    36,95 g
    53 %
  • of which saturated
    23,53 g
    118 %
  • Carbohydrates
    119,53 g
    46 %
  • of which sugar
    ?
    ?
  • Protein
    38,88 g
    78 %
  • Fibers
    8,31 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.