Pasta With Leek And Broccoli

Pasta Recipes – Best For Quick And Easy Suppers

This recipe is one of my favourites for when I am stuck as to what to cook and am lacking much energy for cooking. When I feel like that, I still want something really tasty and filling.

I almost always have some form of pasta in the house and usually have two or three different shapes. Spaghetti, penne and one other. I would recommend having pasta as always to hand and to stock up when you have nearly run out as it is something you can always use to make a quick and nutritious meal. It’s a staple to buy when ever it is on offer in the supermarket, particularly if it is a premium brand on discount, or an organic pasta.

Basic pasta cooks in just 10-12 minutes when it is put into boiling water. Some pastas such as linguine take even less time. (Actually that is why I have never understood there is such a thing as ‘Quick cook’ pasta.)

Perhaps the simplest pasta meal is pasta, peas and cheese. But you can have pasta with just about anything so it makes a good meal if you are trying to use up some bits and bobs – and you can always experiment.

Buying Pasta

Do you buy the value brands, the standard supermarket own or the up market Italian brands? Do you think it makes a difference?

I have bought a few pastas that go a bit mushy when cooked and as such tend to avoid the value brands. Equally I find the top of the range pastas too expensive although I think they do tend to have a more robust texture and flavour. There is a noticeable difference but it is perhaps not worth the premium price. I don’t buy fresh because once it has been processed and packaged it really is no longer all that fresh. And I have to admit to not having mad pasta myself. That is still on my to do list and would be happy to hear from any pasta makers with their tips – and if they believe it is worth the effort either for taste and/ or cost

I tend to plump for the supermarket own brand pastas and find those perfectly adequate for day to day needs. After all the beauty of pasta dishes is in the flavour of what you have with it. The pasta has a background role really. I do use wholewheat pasta from time to time for the nuttier flavour, and it also has fewer calories which is an added attraction!

Some people suggest that you should only buy pasta that has actually been made in Italy. Admittedly pasta is a low cost ingredient anyway so buying premium pasta may not break the bank unless you are on a very low budget but only worth it if you and your family can really tell the difference. Maybe conduct a blind tasting test to see if you really can!

Cooking Pasta

The basic concept is to cook 75g-100g of pasta per person. Cook in plenty of boiling water, checking to see if its cooked to your liking after 10-11 minutes. Personally I like my pasta on the softer side – just past the famous ‘al dente’ stage. Meanwhile in a large frying pan heat some olive oil (or or other oil) and fry a few vegetables.

There are several pasta recipes on this website but these recipes consist of boiling pasta in one pan and then cooking the sauce up in another pan. I have covered Pasta Peas and Cheese and Pasta with a tomato sauce

Easy Leek and Broccoli Pasta

This is a great way to use up these lovely vegetables. Unless you like your broccoli semi raw, it is a good idea to steam or boil for a few minutes. If you have a steamer you can do this over the pan of boiling pasta

I have also suggested pine nuts as a further ingredient. You can try adding other nuts such as walnuts or cashews to this or omit them altogether

Use whatever cheese you have. Parmesan or other hard Italian cheese is traditional, a mature cheddar cheese is delicious and a blue cheese goes really well with broccoli and leek.

Of course you can vary the ingredients with what you have in your cupboards.