0
Print
0
Print
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
print shopping list

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

Step 1/8
Mango and Leek Pasta preparation step 1

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

Step 2/8
Mango and Leek Pasta preparation step 2

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

Step 3/8
Mango and Leek Pasta preparation step 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.

Step 4/8
Mango and Leek Pasta preparation step 4

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

Step 5/8
Mango and Leek Pasta preparation step 5

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

Step 6/8
Mango and Leek Pasta preparation step 6

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

Step 7/8
Mango and Leek Pasta preparation step 7

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

Step 8/8
Mango and Leek Pasta preparation step 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.