Leek, Savoy and Cheese Pasta

Cooked pasta loaded with delicious sauce. The combination of leeks, cheese and cabbage is fantastic.

Leek, Savoy and Cheese Pasta

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 2


  • 100g leeks
  • 2 Savoy cabbage leaves
  • 100g pasta,
  • 1 garlic clove,
  • 1 onion,
  • Tablespoon of flour
  • 15 ml tablespoon of vegetable oil
  • 100 ml soya milk
  • 30g Smoked cheese


  1. Cook the pasta in a pot of boiling water, following package directions.
  2. Meanwhile, in a frying pan, combine the leeks, onion and garlic, drizzle with a little oil and cook over medium low heat.
  3. Fold in the finely shredded cabbage and continue cooking until the vegetables are tender.
  4. Transfer to a medium bowl and set aside.
  5. In the same pan, combine the flour with little oil and cook, stirring vigorously until a thick paste forms.
  6. Stir in the soya or regular milk and cook stirring constantly, until smooth and creamy.
  7. Return the cooked vegetables back into the pan; add the cubed cheese and cook, stirring frequently, until the cheese has melted. Taste and adjust seasonings as needed.
  8. Place the pasta in a serving plate, top with the prepared sauce and enjoy.
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