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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