Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Pasta with leek and ham sauce

Pasta with leek and ham sauce

9
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Ham and leeks are a perfect match and when cooked in a creamy sauce and served over freshly cooked pasta, you’ve got yourself a delicious and super satisfying meal.

Ingredients

Legume pasta, dry

250 g, spaghetti variety, (100% legume flour)

Olive oil

1 tsp

Leek

2 whole, thinly sliced

97% fat-free deli sliced ham

100 g, leg ham, chopped

Dried thyme

1 tsp

Stock powder

1½ tsp, vegetable variety, (to make 300ml vegetable stock)

Light cream

100 ml, thickened

Instructions

  1. Cook spaghetti in a large saucepan of boiling salted water, following packet instructions. Drain.
  2. Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook leeks, stirring, for 3-4 minutes, until softened slightly. Add ham and cook, stirring, for a further 2 minutes. Stir in thyme and stock. Bring to the boil. Reduce heat, cover and simmer for 10 minutes. Stir in cream and season with salt and pepper.
  3. Divide spaghetti among 4 serving bowls. Top with leek and ham sauce. Serve.

Notes

INGREDIENT TIP: Legume pastas (also known as pulse pastas) are an alternative to wheatbased pastas. They’re made from pulses such as dried lentils, peas and beans and are higher in protein and fibre.

You might like

You might like