Mango and Leek Pasta with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g penne
- salt and pepper
- sugar
- 1 leek
- 1 tablespoon germ oil, or other oil
- 1 mango (s), ripe, approx. 400 g
- 5 tablespoon water
- 1 bunch basil
- 150 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Cook the penne according to the instructions on the packet in plenty of boiling salted water until al dente.
- In the meantime, clean the leek, cut in half lengthways, wash and cut into pieces about 1 cm thick. Heat the germ oil in a large non-stick pan and briefly fry the leek. Lightly salt and cook covered over medium heat for about 3 minutes.
- Peel the mango and cut into thin slices from the stone. Cut the slices a little smaller if you like. Add the mango pieces and 5 tablespoon water to the leek and cook covered over a medium heat for about 2 minutes.
- Wash the basil, shake dry, pluck the leaves, put some of them aside for garnish, cut the rest into strips.
- Cut the sheep cheese into small pieces with a fork.
- Drain the penne in a colander.
- Add the basil to the mango and leek vegetables, season with salt, pepper and a pinch of sugar. Mix in the penne. Spread the mango and leek pasta on plates, sprinkle with the sheep`s cheese and garnish with the basil leaves.
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