Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BLT Pasta with Corn & Leeks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This BLT Pasta with Corn and Leeks combines turkey bacon, spinach, and oven-roasted tomatoes with a creamy garlic sauce, creating a delightful twist on the classic BLT sandwich.

Ingredients

Units Scale
  • 1 large bulb garlic
  • 2 cups cherry tomatoes
  • 2 teaspoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 pound whole wheat shells, or other ribbed shaped pasta
  • Cooking spray
  • 5 slices turkey bacon
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 leek, white and light green parts only, thinly sliced
  • 4 ounces cream cheese, softened
  • 1/2 cup chicken broth
  • 2 cups fresh spinach leaves
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 450 degrees.
  2. Cut the top off the garlic bulb, exposing the inside.
  3. Drizzle 1 teaspoon of olive oil on exposed cloves and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Wrap the bulb with foil and place in the preheated oven to roast for 30 minutes.
  5. In a medium sized bowl, combine remaining teaspoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cherry tomatoes, tossing to coat.
  6. Spread in a single layer on a foil-lined rimmed baking sheet.
  7. After the garlic has been roasting in the over for 30 minutes, add the tomatoes to the oven and continue to roast together for 15-18 minutes, or until the tomatoes become slightly wilted and burst.
  8. While tomatoes and garlic are roasting, bring a large pot of water to boil, drop pasta and cook according to packaged directions, omitting salt and fat. Drain and keep warm.
  9. In a large non-stick skillet coated with cooking spray, saute chopped turkey bacon over medium-high heat until browned, about 6 minutes. Add in leeks and corn and continue cooking until leeks and corn are golden, about 3 minutes.
  10. Add in the vegetable broth to deglaze the pan, scraping the bits off the bottom of the pan.
  11. Bring the broth mixture to a boil and simmer for about 8 minutes until slightly thick and sauce has reduced, stirring occasionally.
  12. Mix in the Parmesan and cream cheese, and stir until cheese has melted. Stir in spinach, roasted tomatoes (and their juices from the pan), roasted garlic, and fresh thyme.
  13. Add pasta to bacon mixture, stirring to coat.

Notes

For a vegetarian version, omit the turkey bacon. Roasting two bulbs of garlic instead of one adds extra flavor. Use a butter knife to remove roasted garlic cloves to avoid burning your fingers. This dish can be stored in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 356
  • Sugar: 5 grams
  • Sodium: 600 mg
  • Fat: 10 grams
  • Carbohydrates: 55 grams
  • Fiber: 8 grams
  • Protein: 15 grams
  • Cholesterol: 30 mg

Did you make this recipe?

Share a photo and tag us @honestcooking — we can't wait to see what you've made!

Find it online: https://honestcooking.com/blt-pasta-with-corn-and-leeks/