Cheesy Leeks and Bacon Linguine Pasta

This quick cheesy leeks and bacon linguine pasta is one of our favourite recipes. Although usually calorific, it uses a lower fat for a creamy leek sauce.

Back in my retail days, I used to make this bacon and leeks in a cheese sauce at least once a week when I got home from work. Creamy leeks is so easy to make and it's so delicious!

But, pasta recipes with bacon and cheese using double cream can be a wake-up call when you start reading the calories. Back then, I was on my feet all day, possibly walking 30k steps a day. So of course, I didn't count calories much.

However, I did start to adapt these rich creamy recipes by trying plant based creams as alternatives. So I'm going to talk about what types work well and what doesn't so much. Oh, and by the way, I now work from home on a DIY treadmill desk, so I'm arguably just as active.

Healthy Cheesy Leeks Option

If you're focusing more on Slimming World recipes, then here's some swaps you can make in my cheesy bacon leek pasta:

• Swap the olive oil for Fry Light cooking oil spray
• Make a lighter Boursin pasta sauce light or low fat cream cheese to stir instead of double cream and grated cheese

Non-Slimming World, But Still Healthy Options

Other ways you can still incorporate healthy fats while reducing calories in my cheesy leeks and bacon recipe are:

• Use a plant-based double cream, such as Elmlea
• 50% less fat Elmlea double cream also works perfectly
• Soy cream from dry food aisles. *Although I find the pasta soaks up the sauce more than I like
• Make chicken and leeks pasta instead of bacon which has additives

Equipment I Use for Creamed Leeks

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• Large, deep frying pan
• Spatula
• Chopping board
• Chopping knife
• Large Saucepan
• Weighing scales
• Cheese grater
• Salt and pepper grinder
• Colander or slotted spoon

How to Cook Leeks and Bacon in a Cheese Sauce

First, you'll find all the ingredients at the bottom of this page in my cheesy leeks pasta recipe card. These are super easy creamed leeks with no extra additives needed!

1. Boil your linguine or whatever pasta you plan to enjoy your leek pasta with
2. Fry the chopped bacon in whatever oil you choose. *You could make a pancetta leek pasta instead, or opt for lardons
3. Add the sliced mushrooms and bacon and saute until everything's soft
4. Stir in the cream and heat through
5. Then make your creamy leeks recipe cheesy by adding grated cheddar and simmer for a couple of minutes until thickened to your desired consistency
6. Drain the pasta and combine with the bacon and leek sauce

It's that simple to make easy cheesy leeks!

How to Store Bacon and Leek Pasta Sauce

In the small event that we're left with leftovers, I tend to keep this bacon and cheese pasta recipe in a microwavable container. I then store it for about 3 days in the fridge, then microwave until piping hot.

Freezing Leek and Bacon Pasta

I've never needed to freeze this particular cheese and leeks recipe, but I tend to store similar ones in the same container as above.

I would freeze for up to 3 months and defrost fully before cooking through in the microwave. You could heat in in the hob, but I would avoid doing this while mixed with spaghetti as there sauce will disappear while cooking.

How To Make Cheese, Leek and Bacon Creamy Linguine

More Recipes You Might Like

• Stuffed globe artichokes recipe
• Lamb stew and dumplings (slow cooker recipe)
• Crushed potatoes recipe
• Sausage casserole with Branston Pickle
• Creamy leek and potato dauphinoise
• Creamed leeks and potato soup recipe
• Try it with cooked macaroni, then broil in the oven as a leek pasta bake
• Or, like a leek and bacon gratin

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