Leek & Caerphilly pasta

Leek & Caerphilly pasta

Deliciously cheesy with crunchy bacon.

By , 21 September 2015
Leek & Caerphilly pasta
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 381g serving contains
  • Fat 34
  • Sat Fat 18
  • Sugar 4.2
  • Salt 4.1
  • Cals 705
of your reference intake.
Typical energy values per 100g: 775kJ/185kcal.
  • 300g penne pasta
  • 25g butter
  • 2 medium-sized leeks, halved lengthways and thinly sliced
  • 250g pack smoked streaky bacon rashers
  • 6 tbsp reduced-fat crème fraîche
  • 100g Asda White Caerphilly Cheese, crumbled, plus extra, to serve
  • Cook the pasta in a large pan of boiling water for about 11 minutes or until tender.

  • Meanwhile, melt the butter in another pan, add the sliced leeks and stir to coat. Cover and cook over a medium heat until tender.

  • Grill the streaky bacon rashers until well cooked and crisp. Drain on kitchen paper and then break into small pieces.

  • Drain the pasta and return to the pan. Stir through the leeks, bacon and the crème fraîche. Heat gently for a few minutes.

  • Mix in the crumbled Caerphilly, season with lots of black pepper and serve with a dish of extra crumbled cheese for sprinkling.