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Cheese Topped Leek & Parsley Spaghetti Sauce

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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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