Leek Alfredo
Showcasing fresh leek in a superbly rich and creamy Alfredo sauce, toss it with some pasta and dinner is ready in 15 minutes!
Ingredients
- 1 large leek , sliced then thoroughly washed in colander and drained
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 cup whole milk
- 1-2 teaspoons chicken or vegetable bouillon base (e.g., Better Than Bouillon)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounces spaghetti , cooked al dente (or pasta of choice)
- freshly grated Asiago or Parmesan cheese for serving
Instructions
- Heat the butter in a skillet over medium-high heat and saute the leek until soft, 5-7 minutes. Stir in the flour and cook for another minute or two. Stir in the cream and milk and add the bouillon, salt and pepper. Bring to a boil, reduce the heat to medium, cover and simmer for 5 minutes until thickened. Add salt and pepper to taste. Add the cooked spaghetti and toss to coat.Serve immediately with freshly grated Asiago or Parmesan cheese.
Nutrition
Calories: 493kcalCarbohydrates: 63gProtein: 13gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 64mgSodium: 753mgPotassium: 326mgFiber: 3gSugar: 7gVitamin A: 1170IUVitamin C: 3mgCalcium: 127mgIron: 2mg
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