St David’s Day Pasta

This is a dish I created to honour my adopted country, Wales and its patron saint. In addition to leeks, a recognized symbol of Wales, I’ve included a local Welsh specialty blue cheese, Perl Las. Do try this with fresh, local, in season leeks for St David’s Day, March 1st.

Makes 2 servings as a main dish, or 4 side portions.


8 oz Dry pasta (I use half white and half whole wheat spaghetti)
1 tablespoon Olive oil
1 Small clove garlic, crushed or chopped fine
4 oz Fresh mushrooms, chopped roughly
4 oz Leeks (including green tops), washed
½ cup Plain yogurt
2 ½ oz Perl Las (or other blue cheese, if you must!)
2 tablespoons Chopped fresh parsley
Salt & Pepper
1 ½ oz Freshly grated parmesan cheese


  1. Set the pasta on to boil in a large pan, timed according to package directions.
  2. Sauté garlic and mushrooms briefly in olive oil in a medium pan.
  3. Reduce heat and cover to release mushroom juices while preparing leeks.
  4. Slice leeks across the grain into pieces about ½ inch wide.
  5. Add leeks to garlic & mushrooms. Give a good stir and replace lid.
  6. Stir occasionally to keep leeks from catching in pan.
  7. Place yogurt in blender or food processor.
  8. Break Perl Las into pieces and add to yogurt.
  9. Whiz until smooth.
  10. Add parsley, salt and pepper to taste. (Remember cheese is salty, so don’t overdo it!)
  11. When pasta is cooked, drain and return to large pan.
  12. Add cheese mixture, then vegetables.
  13. Serve in individual warm bowls, and sprinkle parmesan on top.

If you really don’t like blue cheese, try substituting a different strong flavoured crumbly cheese, such as chevre.

leek with scissors 22-02-2014 12-35-22 PM

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Eating seasonally, Recipes
One comment on “St David’s Day Pasta
  1. […] upon us again. It’s hard to believe a whole year has passed since I posted my recipe for St David’s Day Pasta,  If you didn’t see it the first time around, check it out. You might want to have a go, as […]


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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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