Leek Sauce For Pasta Recipes

CREAMY MUSHROOM AND LEEK PASTA

Creamy Mushroom and Leek Pasta image

If you haven't tried leeks, they have the texture of artichoke when cooked and a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this pasta.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 25m

Number Of Ingredients 11

Ingredients

2 Tbsp olive oil
2 large leeks (stems removed, thinly sliced)
1/2 lb mushrooms (white or brown will do just fine)
3 garlic cloves (pressed)
1/2 cup reduced sodium chicken broth
1 1/2 cups heavy whipping cream
2 Tbsp chopped Dill (fresh or frozen (use parsley if you don't have access to dill))
1/2 tsp salt (or to taste)
1/8 tsp pepper (or to taste)
Parmesan to serve
12 oz of your favorite pasta (cooked in salted water according to package instructions, drained & rinsed.)

Steps:

Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like :)

CREAMY LEEK PASTA

Creamy Leek Pasta image

A creamy pasta dish is total comfort food. This one couldn't be easier. Just 5 ingredients go to making this creamy leek sauce, which is great with pasta.

Provided by Dannii

Categories Main Course

Time 15m

Number Of Ingredients 6

Ingredients

140 g linguine
2 large leeks (thinly sliced)
3 garlic cloves (crushed)
1 tsp dijon mustard
50 g mature reduced fat cheddar
150 ml reduced fat creme friache

Steps:

Put the pasta in a pan of boiling water and cook for 12 minutes.
Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
Add the garlic, mustard, creme friache and cheese to the pan and stir well.
Cook on a very low heat for a further minute.
Drain the pasta and stir in to the sauce.

Nutrition Facts : ServingSize 1 portion, Calories 452 kcal, Carbohydrate 71 g, Protein 19 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 279 mg, Fiber 4 g, Sugar 8 g

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