Leek and Garlic Breadcrumb Pasta Bake
Ingredients: Leeks, Garlic Bread, Olive Oil, Garlic, Fresh Basil · 50 min cook time · 610kcal · ₩18,050
Ingredients
2ea Leeks, 1to taste Garlic Bread, to taste Olive Oil, 2cloves Garlic, to taste Fresh Basil, 1tsp Dried Oregano, to taste Salt and Pepper, 500g Pasta, 3tins Plum Tomatoes, 50g Parmesan, 8pellets Frozen Spinach
Instructions
1. In a blender, blitz garlic bread into fine breadcrumbs.
2. In an oven-proof pan, heat olive oil and fry sliced garlic, fresh basil/herbs, and dried oregano.
3. Wash and finely slice the white parts of the leeks, add to the pan, season with salt and pepper, and slow-cook for 10 minutes.
4. Boil water and undercook the pasta for about 8 minutes, then drain.
5. Add tinned plum tomatoes and water to the leeks, bring to a boil, then blend until silky smooth.
6. Return the blended sauce to the pan, stir in the cooked pasta.
7. Layer grated parmesan over the pasta.
8. Top with frozen spinach pellets and a thick layer of garlic breadcrumbs.
9. Bake in the oven at 180°C for 20 minutes until golden and bubbling.
10. Garnish with fresh basil leaves and serve.
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