I am a major fan of easy, tasty pasta recipes: I find that they’re the most accessible source of energy out there. Although I love tomato-based sauces and I can’t get enough of freshly made pesto, I’m always on the lookout for “something new”, something different. This is how I “discovered” this creamy, cheesy leek sauce that simply won me over; however, I suspect that if you are not a leek lover, you won’t feel too attracted to it because it oozes that charming leek perfume and taste :)
Eliminate the cheese and sour cream and add 1/2 cup pre-soaked cashew nuts and replace the water with soy or rice milk. You can use any type of vegan pasta available to you.
Wash and clean the leeks, slice and add them to a wide heated pan with the olive oil. Gently braze until they become soft and tender. Remove from stovetop.
Grate the cheese into a deep bowl, then add the leek + oil, ruccola, garlic, sour cream, 2-3 tbs water and pepper and turn into a thick paste using an immersion blender. If need be, add more water, just enough to ensure that you can mix the ingredients into a thick paste.
In the meantime, cook the pasta as instructed on the package. Drain the water, mix with half of the cheesy leek sauce and pour into a ramekin. The other half of the sauce you can freeze for later use.
Bake in preheated oven (200 C, grill) until the surface starts to brown a little (7-10 minutes).
Notes - If you prepare the vegan option, simply eliminate the dairy and grind 1/2 cashew nuts and add it to the mix. Also, replace water with vegan milk.