Pasta with Creamy Leek Sauce
I don’t think I’d ever made anything with leeks before this. They’re not something my mom cooked with often and I haven’t eaten them much otherwise. That’s why I bought a bunch of them the other day.
Leeks are in the onion family and actually look like a larger version of scallions (aka green onions, aka spring onions). I searched recipes to get an idea of what they’re often paired with and how they’re prepared. Since leeks are a light flavor, they often accompany rich ingredients. I decided to make a sauce for pasta using leeks, butter, cream, white wine, garlic, parsley white pepper and nutmeg. Bacon would have been a good addition but I didn’t have any.
The result was rich, but not too thick or heavy. With a crisp green salad and light vinaigrette, it’s just right. Now I’m looking for other uses for leeks. Any ideas?