Filter
Reset
Sort ByRelevance
Cindy Chaney
Pasta with leek, tomato and blue cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package.
-
Heat the olive oil and fry the onion and leek for 5 minutes. Add cayenne pepper, salt and Italian herbs.
-
Drain the pasta. Scoop them together with the tomato strips and half of the cheese through the pre-mix. Serve the pasta with the rest of the blue cheese.
-
25 minMain dishcouscous, salt, ground cumin, crushed yellow root (turmeric), boiling water, fresh peas, dried apricots without seeds, fresh fresh mint, lime, traditional olive oil, soft goat cheese,spring couscous with goat's cheese -
15 minMain dishlentils in pot, unroasted hazelnuts, Chestnut mushroom, fresh sugarsnaps, lamb's lettuce, olive oil lemon, parsley, white cheese cubes,lentil salad with cheese cubes -
30 minMain dishrice, turmeric, bacon, curry powder, flour, peanut oil, olive oil, honey, Sesame seed, sugarsnap, green bean, pod, garlic, fresh ginger,bacon with honey, sesame and green vegetables -
75 minMain dishpotato, peanut oil, olive oil, sifted tomato, apricot jam, lime juice, lemon juice, rosemary, coarse sea salt,glazed ham with roasted potatoes
Nutrition
875Calories
Sodium0% DV0g
Fat55% DV36g
Protein58% DV29g
Carbs34% DV103g
Fiber0% DV0g
Loved it