Leek Sauce For Pasta Recipes

CHEESY LEEK & SPINACH PASTA

Steps:

• Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
• While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
• Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

CHEESY LEEK & BACON PASTA

Steps:

• Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
• Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
• Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

LEEK SAUCE FOR PASTA

Steps:

• Bring the water to a boil. SAUCE After trimming, cut the leeks in half lengthwise. (Check for grit, they might need another rinse.) Drop the leek pieces into the boiling water and cook until soft, about 8 minutes. Remove them from the water with a slotted spoon and rinse quickly under cold water to stop the cooking. Squeeze gently to remove the excess water. In a food processor, combine the cooked leeks, lemon zest, basil, olive oil until soft and creamy. Season to taste with salt and pepper. PASTA As soon as the leeks are cooked, return the water to a boil. Cook the pasta until about 3/4 done. Scoop about 2 cups of leek water out of the pot, then drain the pasta. COMBINE In the same big pot, combine the leek sauce and partially cooked pasta. Cook on quite high heat, stirring often, until the pasta finishes cooking, adding pasta water, 1/4 cup at a time, when the sauce gets dry. The sauce should coat the pasta but still be slightly liquid since the cheese will thicken it. Add the cheese and cook for just another minute. Serve immediately.