An inspired fusion of Irish cabbage and leeks with Italian bacon and linguine in a creamy sauce.
The trio of leeks, cabbage and mushrooms is a lovely accompaniment to steak, lamb, chicken or fish but this recipe is the first I have come across which fuses the combination of cabbage and leeks, both common in Irish dishes with pasta and smoky salty bacon.
Leek Cabbage Mushroom and Bacon Pasta
An inspired fusion of Irish cabbage and leeks with Italian bacon and linguine in a creamy sauce.
Equipment
- Saute Pan or deep frying pan
Ingredients
- 4 thick-cut bacon rashers de-rinded and chopped
- 200 g uncooked linguine
- 200 g chestnut mushrooms sliced
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ cabbage sliced
- 2 leeks halved lengthwise and sliced
- 75 g cream cheese room temperature
- shredded Parmesan cheese to serve
Conversions
Instructions
- Cook pasta according to package directions. Drain well, reserving 1 cup pasta cooking water.
- Meanwhile, while pasta is cooking, in a saute or deep frying pan over medium heat, cook bacon, stirring occasionally, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate; reserve drippings
- Add mushrooms to the pan, and sprinkle with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until golden, about 8 minutes. Add cabbage and leeks, and cook until they wilt and have begun to caramelize, about 5 minutes. Add cream cheese and all of the pasta water, and stir until smooth. Stir in bacon. Carefully stir in cooked pasta and heat through, about 2 minutes.
- Serve immediately.
You may also like one of my other favourite recipes …
1
Frizzled Leeks
Finely sliced leeks gently deep-fried for crispness and flavour.
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2
Braised Leeks with Herbs de Provence
These easy braised leeks are tossed with a little olive oil and a blend of herbs called Herbs de Provence.
Check out this recipe