Creamy Potato-Leek Sauce Pasta

Jan 23

If you like extra creamy pasta, maybe this recipe will catch your attention. It’s light and tasty in the same time. Just simmering the potatoes and the leek in a low quantity of water is the starting point of a delicious and creamy sauce. Some olive oil, lemon zest flakes, sea salt, fresh grounded pepper and a blender is all you need to finish it. A pinch of grated parmesan cheese is always a good idea for a deeper flavour.

The recipe

Peel and cut the potatoes in medium dice pieces.

Wash and chop the leek in half centimetre thick slices.

Put the potatoes and the chopped leek in a medium casserole, add water just enough to cover them, add a tea spoon of olive oil and a pinch of salt, bring to a boil then lower the heat and let the liquid simmer for about 30 minutes or so.

Test the potatoes for softness with a fork, then turn of the heat and let them chill 10-15 minutes.

Transfer the potatoes and the leek in a blender, add half a cup from the simmering liquid, a pinch of salt, a teaspoon of olive oil and the grated lemon zest. At this point you can add the grated parmesan. Blend about one minute at medium low speed then pour the sauce back in the casserole and keep it hot until you boil the pasta.

Boil the pasta according to the instructions on the package then combine it with the creamy sauce and finely chopped parsley. Add the sauce in small quantities and stop when you are satisfied with the consistency. A nice drizzle of olive oil and some fresh chopped parsley just before serving.

You can serve this pasta as the main dish, or as a side near some grilled shrimps or grilled halloumi. Fine slices of prosciutto or smoked salmon also pair well with this pasta sauce.

INGREDIENTS - for two portions

Organic or “Best you can get” !