Our Leek Porkers are a great way to add flavour to a quick and easy midweek dinner. This creamy pasta combines the flavours of leek, lemon & pork and can be whipped up in just 30 mins. We would recommend using Northern Pasta Co Radiatori for maximum sauce retention! Give it a try and let us know what you think!
Creamy Leek Sausage Pasta
Recipe Details
Ingredients
- 1 pack of The Jolly Hog Leek Porkers
- 2-3 heaped tablespoons of creme fraiche
- 1 Leek
- 4 shallots
- 1 garlic clove
- Zest of 1 lemon
- 300g pasta (we love Northern Pasta Co!)
- A large handful of spinach
- A small bunch of parsley
- A grating of parmesan
Method
- Pre heat your oven to 180 degrees and once hot, place the Leek Porkers in an oven proof dish and add to the oven. Cook according to pack instructions
- Start by finely slicing the shallots, leek & garlic, then add to a hot pan with a drizzle of olive oil. Sauté for 10 minutes or until soft
- Add your pasta to a pan of boiling water and cook according to pack instructions
- Take the pan of leeks off the heat, add the creme fraiche & stir until mixed in with the vegetables. Put the pan back to the hob on a low heat and add the spinach and the grated lemon zest
- Cook the spinach until wilted - you can add a ladle of pasta water at this point to help combine the mixture snd wilt the spinach quickly
- Once the sausages are cooked, chop them into small chunks and add to the creamy mixture. Add your cooked pasta to the pan and mix well to combine. Continue to add small quantities of pasta water at this point to create a silky, creamy sauce
- Sprinkle your pasta with chopped parsley and finish with a generous grating of parmesan. Season well with salt & pepper and enjoy!