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I picked up some leeks over the weekend with the intention of making soup. But I never got around to it, so I needed to find some other way to use them.
Several months ago I bookmarked this recipe for Fusilli with Creamy Leek Sauce on Food and Wine. But after reading the recipe, I realized I didn't have a lemon and didn't feel like running out! I also was in the mood for something creamier. I used the recipe as inspiration and came up with the following recipe -
- 1/2 lb cooked pasta; I used what I had on hand, cappelini
- 1 tbsp butter
- 1 tbsp olive oil
- 2 leeks, dark green ends removed; white and pale green parts washed thoroughly and chopped
- 2 cloves garlic, pressed
- Pinch of red pepper flakes (optional)
- 1/4 c white wine
- 3/4 c light or heavy cream
- Sea salt and white pepper
- Cheese; I used a shredded Italian blend, approximately 3 tbsp
- Tools: blender or handheld immersion blender
- Heat olive oil and melt butter in a pan over medium heat. If you plan on using an immersion blender later in this recipe, use a deeper pot, not a pan.
- Add chopped leeks and stir occasionally, letting them soften, for about 6 minutes.
- Add the garlic, saute 2 more minutes.
- Add the wine; cook slowly until it has completely reduced.
- Add the cream and bring to a simmer. Season with salt and pepper.
- Remove from the heat and blend with a handheld, or transfer to a blender and blend. I pulsed my handheld through it quickly as I still wanted some texture and chunks of leeks, not a completely creamy sauce.
- Add the cheese and stir. Adjust salt and pepper if needed. Toss with pasta and serve.
I loved this! What a great way to use leeks. They give such great flavor, close to that of an onion but sweeter. I served the pasta with some seasoned and sauteed chicken breast tenderloins.