In many families, Monday is pasta day! Because after the weekend you have to slowly get started again, job, university, training or school is a big challenge. So you need a dish that is easy to cook, but still makes you happy. What could be better than a quick pasta dish with lots of cheese like these rigatoni with leeks and taleggio!
Ingredients for rigatoni with leeks and cheese
For two people you need 220 grams of Rigatoni (or other pasta), 130 grams of Taleggio cheese (or other soft cheese like Gorgonzola), 30 grams of Parmesan, 20 grams of putter, 1 leek, 110 milliliters of cream, 75 milliliters of milk, olive oil , salt pepper. You also need a blender or blender.
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The recipe for delicious rigatoni with leeks and cheese
Here’s how it works: First you need to clean the leek. To do this, cut it in half lengthwise and rinse the soil from the individual layers. Then remove the dark green leaves and then cut everything into fine half rings. Also chop the garlic.
Heat the butter in a saucepan together with a generous dollop of olive oil and add the leeks and garlic. Everything should be sweated on low to medium heat for about 10 minutes. Just add a small pinch of salt and a fair amount of pepper.
Then add milk, cream and the diced Taleggio cheese. Stir vigorously until the cheese has melted. Meanwhile, you can also cook the pasta in a separate pot in well-salted water until it is almost dente. Scoop out a few scoops of pasta water.
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Now put the whole sauce in a blender or mix the contents of the casserole once with a hand mixer until the chopped leek has formed a creamy sauce.
Now add the cooked noodles, about half of the grated parmesan and a little pasta water and stir everything until the cheese sauce is creamy around the noodles. Add more and more pasta water until it’s time and taste everything again with salt and pepper at the end.
After serving, sprinkle the pasta with the remaining parmesan and a little fresh pepper and rigatoni in the cheese sauce is ready.
Have a nice meal!