The pasta with leek cream is a super economical, easy, and delicious first course. Made with ingredients we have in the fridge, this recipe can save your meal in a simple and tasty way. For the recipe, I chose spaghetti as the pasta, but any pasta shape you prefer will work. The sauce, made with leeks, extra virgin olive oil, and flavored with spicy paprika, is finished with a crunchy note from toasted breadcrumbs.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients
- 3.5 oz leek
- 2.8 oz spaghetti (or another shape)
- 0.2 oz breadcrumbs
- 2 tbsp extra virgin olive oil
- to taste chopped parsley
- to taste spicy paprika
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Knife
- Cutting board
- Pan
- Wooden spoon
- Spatula
- Food processor
- Pot
- Colander
Steps
To prepare the pasta with leek cream…
In a pot, heat water to cook the pasta, in this case, spaghetti. When it boils, pour it in and cook it for the minutes indicated on the package.
While the pasta is cooking, toast the breadcrumbs in the pan without adding anything else. This will be added at the end to give a crunchy note to the dish.
Now you can prepare the leek cream. Take the leek, discard the green leaves and the final part with the roots. Cut the white part lengthwise with the knife, discard the first layer, and then slice it into rounds about 0.2 inches thick.
In a pan, pour the extra virgin olive oil, heat it, then add the sliced leek, letting it soften by lowering the heat and stirring with a wooden spoon. Be careful not to burn it, add a little water if necessary.
When the leek is soft and slightly golden, remove it from the pan and place it in the food processor (set aside some slices for the final garnish). Blend it for a few seconds until you get a cream, add a little water if it’s too dry.
Pour the leek cream back into the previously used pan. Season the cream with spicy paprika, salt, and pepper.
After the pasta cooking time, drain the spaghetti, reserving a little cooking water, and add them to the pan with the leek cream.
Toss the spaghetti in the leek cream, adding a little reserved cooking water if necessary, to mix the pasta well with the sauce.
Finally, serve the pasta hot, adding a sprinkle of toasted breadcrumbs, spicy paprika, chopped parsley, and some golden leek slices on top.
