Baked Leek, Gorgonzola and Walnut Penne

Sautéed leeks and garlic mixed with peas, creamy gorgonzola, walnuts, and penne, then grilled until golden-brown and bubbly.

Vegetarian Quick Main Course Pasta Gorgonzola

Estimated Nutrition

Calories

1222.6

kcal / serving

4890.5 kcal total

Carbs

67.1g

per serving

268.3 g total

Fat

96.3g

per serving

385.2 g total

Protein

27.6g

per serving

110.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

150

Crème Fraîche

150

Gorgonzola

or similar vegetarian blue cheese

Fruits

0.5

piece

Lemon Juice

juice only

GrainsCereals

400

Penne Pasta

already cooked

loaf

Garlic Bread

to serve

NutsSeeds

clove

Garlic

crushed

tbsp

Tarragon

freshly chopped

200

Walnuts

halves

OilsFats

Olive Oil

Vegetables

piece

Leeks

finely sliced

100

Peas

frozen

Method

Preheat the grill to its highest setting.

Melt the butter with the oil in a frying pan.

Fry the leeks and garlic for five minutes until softened.

Stir in the peas, tarragon, lemon juice, crème fraîche, and half of the cheese and walnuts.

Mix in the 400g of cooked penne and divide into four dishes.

Top with remaining nuts and cheese then grill for three minutes until golden.

Serve immediately with garlic bread.