Bring salted water to the boil and cook the pasta until al dente. Save some of the pasta cooking water before draining.
Wash the leek thoroughly, remove the dark green part and cut the pale part into thin rings. Finely chop the garlic.
Heat the olive oil in a large frying pan and fry the leek over a medium to high heat until it softens and takes on a little colour. Add the garlic and fry briefly.
Add the cream cheese and a little pasta cooking water to the pan. Stir until you have a creamy sauce, then season to taste with nutmeg.
Add the drained linguine to the pan and toss thoroughly with the sauce. Add a little more cooking water if needed until the consistency is right.
Divide between plates, finely grate the lemon zest over the top and serve with the hard cheese.
Good to know
This pasta is creamy, hearty and refreshingly uncomplicated. The leek turns soft and sweet, and the lemon brings freshness at the end. Exactly the kind of food that's on the table fast and still leaves you wanting more.
Swaps
Cream cheese → ricotta (mild and creamy) | hard cheese → vegetarian hard cheese made from sheep's milk (stronger flavour, also provides calcium and protein) | linguine → wholewheat pasta (also provides fibre) | olive oil → ghee (heat-stable and aromatic; contains milk)
Allergens
Contains gluten and milk. Usually fine for children if you go easy on the nutmeg; in pregnancy, fine as long as you use pasteurised cream cheese and well-washed leek.
