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Pasta in leek, cheese and cream sauce

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Ingredients for 4 servings:

  • 300 g leek
  • 1 tbsp oil
  • 250 g low-fat curd cheese
  • 100 g hard cheese
  • 125 ml cream
  • 1 pinch of ginger powder
  • 1 pinch of white pepper
  • 1 pinch of salt
  • 1 tbsp sage leaves, fresh
  • 350 g pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, vegetarian

Cook the pasta as usual. Use only the white part of the leek. Halve the leek stalks, wash thoroughly, slice, and sauté in 1 tablespoon of oil and a little water, covered, for 10 minutes. Place the quark in a small saucepan, grate the hard cheese over it, and mix both with the cream, ginger powder, pepper, and salt. Heat gently, but do not boil (otherwise it will clump). Add the leek. Pour the sauce over the pasta. Finely chop the sage leaves and scatter them over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pasta in leek, cheese and cream sauce