Ingredients (serves 2):
1 onion diced
2 leeks sliced
2 cloves of garlic crushed
4 tbsp olive oil
A few sprigs of fresh thyme
200g gluten free pasta
125g Gorgonzola cut into pieces
1 slice of gluten free bread (the crust works well)
2 dried red chillies
Salt and pepper
- Heat 2 tbsp olive oil in a frying pan. Add the onion and sauté for 2 mins. Then add the leeks, garlic and thyme and season.
- Blitz the bread and dried chillies in a mini-chopper or blender. Heat 2 tbsp of olive oil in a frying pan and add the bread crumb mix. Keep the mix moving so you don't burn it
- Now get your pasta on. I used Juvela fusilli which I put into a large pan, poured on boiling water and boiled for 8 minutes. When done, add this and a couple of table spoons of the pasta water to the frying pan with the leeks. Stir in the Gorgonzola and remove from the heat.
- Pour the pasta, leeks and Gorgonzola into a bowl and scatter over the chilli bread crumbs. If you've got a few thyme flowers scatter these over to help show off your presentation!
|Leek and Gorgonzola pasta with crispy chilli breadcrumbs|