Made with nutty wholemeal spaghetti tossed in a creamy slow cooked leek sauce, this simple Creamy Leek & Hazelnut Wholemeal Spaghetti recipe is perfect for a crisp, cold January day.
- 200g (7 oz) wholemeal spaghetti
- generous glug light oil
- 2 small or 1 large leek
- 1 large garlic clove
- zest of 1/2 lemon
- generous glug white wine
- 2 tbsp low fat creme fraiche or soured cream
- handful freshly grated parmesan (plus extra for serving)
- freshly ground sea salt & black pepper
- large handful toasted hazelnuts, roughly chopped
- Cook the pasta in a plan of boiling salted water as per the packets instructions. I always check for doneness after about 12 minutes. Make sure to reserve about 1/2 a mug full of pasta water for the sauce before draining.
- Meanwhile, make the sauce. Top, tail and clean the leeks before slicing into very thin half moons.
- Heat a generous glug of oil in a medium frying pan set over a medium heat. Gently fry the leek with a generous pinch of salt for 10 minutes or so until soft and just starting to colour.
- Peel and slice the garlic clove. Stir it into the fried leeks and cook for a further minute or so until soft and aromatic. Stir in the lemon zest ands a generous amount of salt and pepper.
- Splash in a generous glug of wine and allow it to bubble away. Stir in the creme fraiche or soured cream.
- Add the pasta and the parmesan, and stir until everything is coated. Add a splash of pasta water and cook, still stirring, until the sauce has reduced to cling to the pasta. If you don’t feel you have enough sauce or things are looking a bit dry, just add more of the reserved pasta water.
- Remove the pasta from the heat and stir in 2/3 of the hazelnuts before dividing between two warm bowls. Top each with a bit more cheese, a good grind of black pepper and the rest of the hazelnuts.