Perfect comfort food for autumn days - creamy, fragrant and full of flavour. The baked pasta with leeks, mushrooms and chicken or turkey is simple to prepare, deliciously filling and also great for the next day's box. Thanks to the seasonal leeks, they have a lovely mild flavour and the combination of two types of cheese gives them just the right amount of zing.
Ready in 30 minutes
Portions 2
Difficulty simple
Ingredients:
- 150 g pasta (penne or fusilli, gluten-free)
- 1 larger leek
- 150 g mushrooms
- 250 g chicken or turkey meat (can also be minced)
- 1 tablespoon butter (approx. 10 g)
- 100 ml cream (lightened)
- 50-70 ml of pasta cooking water or broth
- 60 g grated cheese (e.g. mozzarella + parmesan or cheddar)
- 1 teaspoon dried thyme (or other herbs to taste)
- salt and freshly ground pepper, with a little chilli from the grinder to taste.
- Preheat the oven to 180 °C. Cook the pasta in salted water according to the instructions - it should be slightly al dente.
- Meanwhile, melt the butter in a larger pan and add the sliced leeks. Sauté over medium heat for a few minutes until softened and slightly sweet.
- Add the sliced mushrooms and sauté together for another 5-7 minutes, until the mushrooms lose their water and turn golden brown. Then move the vegetables to the side.
- In the same pan (you can add a drop of oil), fry diced chicken or turkey. Season with salt, pepper and thyme.
- Return the vegetable mixture to the meat, add the cooked pasta, cover with pasta water or stock and stir in the cream.
- Stir in some of the grated cheese and allow to heat briefly to create a creamy sauce that coats beautifully around the pasta.
- Divide the whole mixture into two baking dishes, sprinkle with the remaining cheese and put in the oven for about 10 minutes until the surface is golden and crispy.
Tips and tricks
- Vegetables in season: Feel free to add more leeks - even the whole white and green parts. A handful of baby spinach, a piece of zucchini, or a few sun-dried tomatoes also work great.
- Two types of cheese: the combination of mild mozzarella and stronger parmesan or cheddar cheese gives the dish the perfect taste and texture.
- Meal prep tip: Pasta tastes great the next day too. Just keep them in the fridge and just quickly bake or reheat - they'll be almost even better than fresh.
Nutritional information
| Nutritional values | portions |
| Protein | 38 g |
| Carbohydrates | 42 g |
| Fats | 20 g |
| cal | 520 kcal |
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