Creamy Leek & Tarragon Pasta
Everyone loves a good bowl of pasta, especially as autumn is approaching and the temperatures are dropping. This pasta dish is perfect comfort-in-front-of-the-TV-nosh
(COOKING + PREP TIME 20 MINS)
- Packet of fresh lasagna sheets (8 sheets)
- 1 large leek
- 1 white onion
- 3 cloves of garlic
- ?2 large tbsp of half-fat crème fraiche
- 1 glass of white wine
- 100ml of veggie stock
- Extra virgin olive oil
- Salt + Pepper
- 1 large knob of butter
- Half a lemon
- 2 flat tbsp of chopped tarragon
- Start by slicing the white onion and the courgette into lengthway matchsticks and the same with the leek. The key is to make the leek and the courgette into long strips that match the fresh pasta. Chop the garlic and leave to the side.
- With the lasagna sheets (4 per person) cut into either quarters or thirds lengthways and set to the side as they will only take 4 minutes to cook.
- In a non-stick pan add a splash of olive oil and the onions and cook on medium heat for 7 minutes, until they are translucent. Turn the heat down if they start to colour, then add the knob of butter at the same time as the garlic and the leeks. Cook until the leeks are nice and tender before adding in the white wine.
- Simmer the white wine until the alcohol has evaporated, then add the veggie stock and then cook for a further 2 minutes before adding the courgettes.
- Bring a pot of water to the boil and add the pasta and salt, cook for 4 minutes. While the pasta is cooking turn down the heat in the pan and add in the crème fraiche and chopped tarragon. Once the pasta is cooked, immediately transfer into the pan with tongs and add a bit of the starchy water to loosen the sauce if it is too thick.
- Season well with pepper and lemon when placed onto the plate and sprinkle over some parmesan for the final touch.