Leek Pasta Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek
- 250 ml heavy cream or soy cream
- 150 ml vegetable stock
- 1 tablespoon cream cheese
- 1 tablespoon oil, from sun-dried tomatoes
- 100 g tomato (s), sun-dried in oil
- salt
- pepper
- basil
- herbs Provence
- 400 g pasta, (whole rain or wheat)
Print Recipe
Pin Recipe Instructions
- Wash and quarter the leek. Then cut into fine strips!
- Put the oil from the sun-dried tomatoes in a pan and heat. Sweat the leek in it and add the vegetable stock. Simmer for 1-2 minutes and then pour the soy cream on top. Add the tablespoon of cream cheese. Let simmer for 5 minutes.
- Finely chop the sun-dried tomatoes and add to the leek. Season to taste with salt, pepper and the herbs.
- Cook the pasta in salted water and drain.
- It is best to swirl the finished cooked noodles through the sauce so that they can soak up the sauce a little!
- The sauce can also be used for a casserole! To do this, put the pre-cooked pasta in a baking dish, fold in the sauce and distribute it well. Sprinkle with parmesan and bake at 180 ° for 10-15 minutes until the cheese is golden yellow!
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