Creamy Leek and Gorgonzola Pasta

The day I discovered that mascarpone speedily melts down into a creamy sauce was a good day. This is one of my favourite wintery ways to use that hack. Punchy gorgonzola and the warmth from a bit of nutmeg go so well with the softened leeks here.

Serves 3

2 tbsp extra virgin olive oil

1 leek

100g mascarpone

100g gorgonzola

50g parmesan

pinch of fresh nutmeg

250g pasta

salt and pepper, to taste

1. Put a large pan of salted water on to boil.

2. Finely slice your leek, then get it in a colander and give it all a wash in the sink.

3. Add your olive oil to a large saute pan over a medium heat, then add your sliced leeks. Get a pinch of salt in there, then cook down for 10 mins until they are softened.

4. Add your pasta to the water pan and cook until al dente.

5. Add your mascarpone to the pan along with cubes of gorgonzola. Grate in your parmesan and your fresh nutmeg.

6. Drain your pasta, saving a mug of pasta water, then tip your pasta into the sauce pan. Add pasta water until you have a silky sauce, then season to taste with salt and pepper.

7. Spoon into bowls and eat it up.