Fast Recipes

Linguine with goat's cheese and caramelised leek

A colourful, vegetable-packed pasta dish; butter and goat's cheese bring richness and oomph.

  • Serves 4
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  • 100 gm butter, diced
  • 2 large leeks, white part only, thinly sliced
  • 400 gm linguine
  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • ½ bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped
  • 2 small zucchini, thinly sliced
  • 300 gm soft goat's cheese


  • 1
    Heat half the butter in a large frying pan over medium heat. Add half the leek and cook, stirring occasionally, until golden and crisp (10 minutes). Remove from pan with a slotted spoon and drain on absorbent paper. Reserve butter in pan.
  • 2
    Cook pasta in a large saucepan of salted boiling water until almost tender. Drain, reserving 1 cup pasta water.
  • 3
    Add olive oil and remaining butter to frying pan and cook remaining leek with chard stems and zucchini until tender and butter is nut brown (5 minutes).
  • 4
    Return pasta to saucepan over medium heat. Add cooked vegetables, chard leaves and reserved cooking water and season to taste. Cook, tossing, until chard leaves are just wilted.
  • 5
    Divide pasta among bowls, top with goat's cheese and caramelised leek. Drizzle with extra oil to serve.