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🍝 Penne with Mango, Leek, and Feta

602 kcal · 30 min · 4 servings

Penne with Mango, Leek, and Feta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat plenty of water in a large pot and add some salt.
  2. 2. Cook the penne pasta in it according to the package instructions until al dente.
  3. 3. Wash the leek thoroughly and cut it in half lengthwise.
  4. 4. Cut the leek into rings or pieces about one centimeter thick.
  5. 5. Heat seed oil in a large non-stick pan.
  6. 6. Sauté the leek in it briefly.
  7. 7. Lightly salt the leek and simmer it covered over medium heat for about three minutes.
  8. 8. Peel the mango and slice the flesh thinly off the stone.
  9. 9. Cut the mango slices into smaller pieces as desired.
  10. 10. Add the mango pieces and five tablespoons of water to the leek in the pan.
  11. 11. Simmer the mixture covered over medium heat for about two minutes.
  12. 12. Wash the basil and shake it dry.
  13. 13. Pluck the leaves from the stems and set aside a few nice leaves for garnish.
  14. 14. Cut the rest of the basil into thin strips.
  15. 15. Crumble the feta cheese into small pieces using a fork.
  16. 16. Drain the pasta in a colander.
  17. 17. Add the cut basil strips to the mango-leek vegetable mixture.
  18. 18. Season the pan mixture with salt, pepper, and a pinch of sugar.
  19. 19. Fold the drained penne pasta into the vegetables.
  20. 20. Divide the pasta among plates.
  21. 21. Sprinkle the dishes with the feta cheese pieces.
  22. 22. Garnish the pasta with the reserved basil leaves.

Nutrition per serving