Italian Pasta

Right, you are reading the title and wondering why I have put down Italian Pasta when all pasta is Italian? I created a challenge and the ingredients that had to be used were leeks, sun dried tomatoes, olives and basil. I made flavoured rolls using these exact ingredients. Not wanting anything to go to waste. I had to come up with a recipe for the leftovers. And I decided to make a pasta sauce. Pasta is a staple ingredient in my pantry. I always have one type of shaped pasta such as macaroni, farfalle or fusilli. For noodles we keep spaghetti, linguine and tagliatelle. Each one serves a purpose and goes with a different style of sauce. This is my go to meal when I do not feel like cooking, or when I do not have the time to cook. This is usually on a Sunday night when I have been recipe testing all weekend. Or when we have a fridge full of bits and pieces that need using up. To me it is vital you choose the right type of pasta for the sauce. And that you use as few ingredients as possible to get the maximum flavour.

Italian Pasta
Italian Pasta
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Italian Pasta

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 2 rashers bacon, sliced
  • 15 mls olive oil
  • 40 g baby leeks, sliced
  • 125 g mushrooms, sliced
  • 25 mls sundried tomato pesto
  • 25 mls olive tapenade
  • 25 mls basil pesto
  • 125 mls chicken stock
  • 15 mls cream


  • lightly fry the bacon until the fat has rendered down
  • add the olive oil to the pan and sautée the leeks
  • add the mushrooms and cook until soft
  • add the sundried tomato pesto, olive tapenade, basil pesto and stock
  • add the cream before serving

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