Spaghetti À La Leek – Crème Fraîche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (spahetti)
- 1 leek
- 180 g crème fraîche
- 3 tablespoon oil
- 1 tablespoon vegetable stock (instant)
- Parmesan, freshly grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the water in the pot for the spaghetti. At the same time, clean the leek and cut it into pieces (approx. 1 cm thick slices).
- Heat some oil in another saucepan and add the leek sticks. Turn the leek until it is nicely sweated by the oil, then add the vegetable bouillon granules and deglaze with water so that the leek is nicely covered. Continue to steam the leek.
- In the meantime, the water for the pasta should be hot. Cook pasta in a pot and cook al dente. Just before the pasta is finished, add the crème fraîche to the leek, heat it up briefly and season with pepper to taste.
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