Pasta with creamy leek sauce
This easy spring-tinged dish brings a fresh and light twist to traditional cream sauce.
Eating more veggies is easy breezy with this simple and tasty pasta sauce made entirely from leeks. The leeks bring a fresh and bright zing to the traditional heavy cream sauce. The perfect spring pasta!
- 1 stick butter
- 4 large leeks
- 2 tablespoons white vinegar
- 1 cup low-sodium vegetable broth
- 1 tablespoon parsley
- 1 pound pasta
- Salt and pepper to taste
Trim the ends of the leeks and remove a few of the outer layers. Slice them lengthwise and transfer them to a bowl. Cover them with water and add the vinegar. Let soak for 15 minutes, moving around the cut side of the leeks to expand the layers and remove any dirt. Then rinse them thoroughly and chop them.
Melt the butter in a large saute pan over a medium high heat and the saute the leeks until tender and just beginning to brown.
Add the broth and bring to a simmer; simmer for 2 minutes.
Transfer to a food processor in batches and puree until smooth, adding more broth if needed.
Cook pasta per instructions.
Toss cooked pasta and creamy leek sauce and top with parsley; serve.
Related Topics: Vegetarian