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