Cheese Topped Leek & Parsley Spaghetti Sauce
By á-2799
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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
Details
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.
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