Daily news | Recipe



1tbsp                      Olive oil

2tbsp                      Butter

2-3                           Leeks

3                               Garlic clove

3                               Sage leaves

250ml                     Dry MCC or Champagne

250ml                     Cream

100g                        Creamy blue cheese (optional)

60ml                       Parmesan powder or grated

½ tsp                      Salt

½ tsp                      Black pepper

400g                        Fettuccine pasta

Fresh herbs to top the pasta


  1. Bring a large pot of water to a boil for the pasta.
  2. In a large pan, heat the olive oil over medium heat then add the butter followed by the leeks, garlic and sage. Fry for 3 – 4 minutes.
  3. Add the champagne and reduce for 4 minutes then add the cream and let the sauce thicken for about 5 minutes.
  4. Remove from the heat and stir in the 2 cheeses.
  5. Salt the boiling water and add some olive oil then drop in the pasta. Boil the pasta until cooked then drain.
  6. Add the pasta to a bowl, top with sauce and serve.


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