Macaroni and leek dish

Macaroni and leek dish

Total: 25 Min. | Active: 25 Min.
vegetarian
Nutritional value / people: 631 kcal
, Fat: 17 g
, Carbohydrate: 91 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To cook the pasta

500 g large elbow macaroni
salted water, boiling
600 g leek, halved, cut into thin strips

Dressing

250 g cream cheese with herbs (e.g. Cantadou with herbs)
½ tsp salt
a little pepper
1 bunch radish, with a few leaves, in fine strips
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How it's done

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To cook the pasta

Boil the macaroni in simmering salted water until almost al dente, add the leeks around 2 mins. before the end. Set aside 300 ml of the cooking liquid, drain the macaroni with the leek.

Dressing

Boil the cooking water with the cream cheese, return the macaroni and leek to the pan, reheat, season. Sprinkle over the radishes.

Good to know
Serve with: Grated cheese
Tip: Finely chop the radish leaves and sprinkle over the macaroni.

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