Spaghetti with leek sauce

Spaghetti with leek sauce

On to the pasta party

Athletes don’t have a bread party, they have a pasta party. Pasta doesn’t make you fat, it makes you happy. They have a low GI if you don’t cook them soft. Plus, pasta helps with stress.

Quickly prepared

Spaghetti with leek sauce

  • 1 thin stick of leek (about 175 g)
  • 1 small clove of garlic
  • 2 tsp olive oil
  • 75 ml vegetable broth
  • salt, black pepper
  • 60 g spaghetti
  • nutmeg
  • 1 tsp. lemon juice
  • 2 tablespoons grated parmesan
  • 1 tomato (about 80 g)
  1. wash the leek well, clean it and cut it into small cubes. Then peel the garlic clove.
  2. heat the oil in a small pot, press the garlic into it. Add the leek and saute for about three minutes. Pour in the broth and simmer gently for another ten minutes uncovered.
  3. boil a liter of water with a teaspoon of salt in a saucepan and cook the pasta according to the instructions on the package until al dente.
  4. mash the leek until smooth and season with salt, pepper, nutmeg and lemon juice, stir a tablespoon of Parmesan into the sauce. Wash the tomato, remove the blossom end and cut into quarters. Remove the seeds from the quarters and cut into small cubes.
  5. essentially pour the pasta onto a colander, drain briefly and mix immediately with the tomato cubes. Arrange on a warmed plate. Top with the leek sauce and sprinkle with the remaining Parmesan.

Tip: If the sauce is too thick, stir in one or two tablespoons of pasta cooking water.

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