Four Cheese and Leek Pasta

Four Cheese and Leek Pasta-2

Hi, today I am sharing a lovely Four Cheese and Leek Pasta.  Who can say no to a Four Cheese pasta?  Definitely not me!

Four Cheese and Leek Pasta-4

This pasta may use a few pots and pans but it is really worth it.  Any pasta can be used for this pasta dish but I would go for one that has a ‘hole’ or something that you could collect the cheese sauce with if you wanted to 🙂

 

Four Cheese and Leek Pasta

Remember to keep your pasta water and use it if your pasta is looking a bit dry while you are finishing the cooking in the pan.  Add a spoonful or 2 at a time and mix the past gently.

If you are unable to find Fontina you can substitute it with – Gouda, Emmental or Provolone.

I hope you enjoy xx

(Pasta recipe adapted from an Italian magazine Alice March 2016)

Four Cheese and Leek Pasta

Recipes of My Art
Servings 4

Ingredients
  

  • 360 g Pasta
  • 250 ml Cream
  • 100 g Gorgonzola cut into cubes
  • 60 g Gruyere Cheese cut into small cubes or grated
  • 50 g Fontina Cheese cut into small cubes or grated
  • 40 g Parmesan Cheese grated
  • nutmeg
  • 1 Large Leek washed, halved and finely sliced
  • 20 g Butter
  • 2 Tablespoons Olive Oil
  • salt and pepper

Instructions
 

  • Put a pot of salty water on to boil.
  • In a large pan on a medium heat add the butter and oil. once the butter has melted add the leeks and a tiny bit of salt and cook for about 3 minutes, you want them to be soft but no browning to happen. Once cooked remove the pan from the heat.
  • In a small pot add the cream and some freshly grated nutmeg, about a pinch in total. Bring the cream to the boil and then add the cheeses, keep stirring and mixing until all the cheeses have melted.
  • Cook the pasta as per the instructions but remove 1 - 2 minutes before it is finished remove from the pot with the sieve or slotted spoon and add to the cooked leeks. Finish off the cooking in the pan, adding some of the pasta water if the pasta is looking a bit dry. Add some freshly ground black pepper and keep mixing the pasta so it cooks evenly. Once the pasta has finished cooking and the cheeses have melted you are ready to serve.
  • Place a couple of spoons of the cheese sauce in the bottom of your bowl and then place some pasta on top with a good grind of black pepper.

 

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