Summary

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)

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Instructions

1. Wash and quarter the leek. Then cut into fine strips!
2. 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.
3. Finely chop the sun-dried tomatoes and add to the leek. Season to taste with salt, pepper and the herbs.
4. Cook the pasta in salted water and drain.
5. It is best to swirl the finished cooked noodles through the sauce so that they can soak up the sauce a little!
6. 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!