Leek pasta sauce

Ingredients for 4 servings:

• 1 stalk(s) leek
• 250 ml cream or soy cream
• 150 ml vegetable stock
• 1 tbsp cream cheese spread
• 1 tbsp oil from sun-dried tomatoes
• 100 g tomatoes, sun-dried in oil
• Salt
• pepper
• basil
• Herbs of Provence
• 400 g pasta (wholemeal or wheat)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light sauce for pasta or for a casserole

Wash and quarter the leek. Then cut into thin strips! Heat the oil from the sun-dried tomatoes in a pan. Sauté the leek and pour in the vegetable stock. Simmer for 1-2 minutes, then pour in the soy cream. Add the tablespoon of spreadable cheese. Simmer for 5 minutes. Finely chop the sun-dried tomatoes and add to the leek. Season with salt, pepper, and the herbs. Cook the pasta in salted water until tender and drain. It’s best to toss the cooked pasta in the sauce so it can absorb some of the sauce! The sauce also works well in a casserole! Place pre-cooked pasta in a casserole dish, fold in the sauce, and spread evenly. Sprinkle with Parmesan cheese and bake at 180°C for 10-15 minutes, until the cheese is a lovely golden brown.