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EatSmarter exclusive recipe

Mango and Leek Pasta

Mango and Leek Pasta

Mango and Leek Pasta - Mini penne makes it big and fresh with fruity mango in the mix

602
calories
Calories
15 min.
Preparation
easy
Difficulty

Ingredients

for 2 servings
6 ounces Mini Penne
Salt
1 stalk Leek (about 200 grams)
1 tablespoon Corn oil
1 Mango (about 400 grams)
1 bunch Basil
4 ounces Feta cheese
Pepper
1 pinch Sugar
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Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 large Non-stick pan (with lid), 1 Peeler, 1 Wooden spoon, 1 Tablespoon, 1 Fork, 1 Pot, 1 Sieve

Preparation steps

Mango and Leek Pasta preparation step 1
1

Cook penne according to package directions in plenty of boiling salted water until al dente.

Mango and Leek Pasta preparation step 2
2

Meanwhile, trim leek, cut in half lengthwise, rinse and cut into 1 cm (approximately 1/2-inch) thick slices.

Mango and Leek Pasta preparation step 3
3

Heat oil in a large non-stick pan and fry the leek briefly. Season with salt, cover and cook over medium heat for about 3 minutes.

Mango and Leek Pasta preparation step 4
4

Peel mango and cut into thin slices off the pit. If desired, cut into smaller pieces.

Mango and Leek Pasta preparation step 5
5

Add mango pieces and 5 tablespoons of water to the leek, cover and cook over medium heat for about 2 minutes.

Mango and Leek Pasta preparation step 6
6

Rinse basil, shake dry, pluck the leaves, set aside some for garnish and cut the rest into strips.

Mango and Leek Pasta preparation step 7
7

Break feta cheese into small pieces with a fork. Drain penne in a sieve.

Mango and Leek Pasta preparation step 8
8

Toss basil with mango-leek mixture and season with salt, pepper and 1 pinch of sugar to taste. Mix in penne. Distribute mango and leek pasta on a platter, sprinkle with cheese and garnish with remaining basil leaves.