Cheese Topped Leek & Parsley Spaghetti Sauce

By á-2799

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 c chopped flat leaf parsley
• 3 leeks thinly sliced
• 1/2 c dry white wine
• 1 c vegetable or chicken stock
• use part pasta cooking water
• 1/2 c grated Parmesan cheese
• 2 tbsp butter
• 6-8 oz goat or Gorgonzola cheese

Preparation

Step 1

In large saucepan, heat oil over medium heat, fry garlic, salt and pepper for 1 minute. Stir in 1 2/3 c parsley, fry until fragrant, 1-2 minutes. Stir in leeks, fry stirring often, until leeks are very soft, 12-15 minuts.
Stir in wine. Cook, stirring, until wine has evaporated.Stir in stock, simmer for 4 minutes. Stir in Parmesan cheese, remaining parsley and butter. Serve over spaghetti. Evenly divide goat cheese or Gorgonzola to taste over top.