Tuesday, May 18, 2010

Pasta in a Creamy Leek and Tomato Sauce

One of my favorite things about cooking is when I just make things up as I go along. I love when I have ingredients to use up and don't know where I'm going with them, but end up with something deliciously satisfying.

Last week I had a craving for pasta, and had some leeks and tomatoes as well as some light cream that needed to be used up. I pulled together a very simple but flavorful dish - pasta in a creamy leek and tomato sauce. I was so happy with it that I'd definitely make it again.


Note - I didn't measure anything, so my amounts are estimated.

  • 1/2 pound pasta; I used Rotini
  • 1 tbsp olive oil
  • 2 leeks, white and pale green parts only; halved lengthwise then sliced (and cleaned thoroughly!)
  • 3 cloves garlic, chopped
  • 4 vine ripened tomatoes, seeded and chopped
  • 2 tbsp dry white wine
  • Pinch of dried thyme
  • Salt and freshly ground black pepper
  • 1 c light cream
  • Approximately 1/2 c freshly grated Parmesan cheese


  • Bring a pot of salted water to a boil; cook pasta, drain, set aside
  • In the meantime, heat olive oil in a large saute pan
  • Add leeks and saute over medium heat until softened, about 8-10 minutes
  • Add garlic and saute 2-3 minutes
  • Add tomatoes and season with salt, pepper, and thyme
  • Add wine and stir until absorbed.
  • Continue to cook veggies another 3-4 minutes
  • Add cream and bring to a simmer, stirring often
  • Add Parmesan cheese, stir.
  • Add pasta, toss. Adjust salt and pepper if needed.

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  1. I love leeks! This looks great! :)

  2. This was very good. Making it again this week. I never have the wine so I omit it.

  3. Very good! Having it again this week. I never have wine so I just omit it!