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Leek and Boursin Linguine
with Lemony Shallots and Breadcrumbs
Leeks transform in this luscious linguine dish! Leeks melt into the base of a silky and creamy Boursin-based sauce!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains Milk)
227 g
Fresh Linguine
(Contains Egg, Wheat)
2 unit(s)
Leek
56 mL
Cream
(Contains Milk)
1 unit(s)
Lemon
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 g
Baby Spinach
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
â…“ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Meanwhile, roughly chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon wedges.
- Thinly slice leeks. Using a strainer, rinse leeks to wash away any hidden dirt.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl to melt, then add panko. Cook for 2-3 min, stirring constantly, until golden.
- Remove from heat, then add shallots and half the lemon zest. Season with salt and pepper. Stir to combine, then transfer to a bowl.
- Carefully wipe the pan clean.
- Reheat the same pan over medium. When hot, add 2 tbsp (1/4 cup) butter, then leeks. Season with salt and pepper. Cook for 4-6 min, stirring often, until very tender.
- Sprinkle Cream Sauce Spice Blend over leeks. Cook for 30 sec until leeks are coated.
- Add cream, Boursin cheese and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for __-__ min, stirring often, until Boursin melts and sauce thickens slightly.
- Remove from heat, then stir in spinach for 1 min until wilted.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine.
HEY TESTER! I ADDED ALL THE LEMON JUICE BUT IT WAS A BIT MUCH, PLEASE CONFIRM AMOUNT USED. THANKS <3
- Add linguine, __ tsp (__ tsp) lemon juice and remaining lemon zest to pan with sauce. Season with pepper, then toss to combine. (TIP: If you prefer a lighter sauce, add some reserved pasta water, 1-2 tbsp at a time.)
- Divide leek and Boursin linguine between plates.
- Sprinkle lemony shallots and breadcrumbs over top.