Fusilli And Creamy Leek Sauce Recipes

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FUSILLI AND CREAMY LEEK SAUCE



FUSILLI AND CREAMY LEEK SAUCE image

Categories     Pasta     Side     Sauté

Yield 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
6 medium leeks, white parts only. halved lengthwise and thinly sliced crosswise
1/2 cup chicken stock or low-sodium broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon flat-leaved parsley leaves
Salt and freshly ground pepper
1 pounf fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • 1. Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil, Transfer the mixuture to a blender and puree until smooth. Season with salt and pepper. 2. Meanwhile, add salt to a pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. 3. Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table. MAKE AHEAD: The leek sauce can be refrigerated overnight.

FUSILLI WITH CREAMED LEEK AND SPINACH



Fusilli With Creamed Leek and Spinach image

One of the "Best Food and Wine Pasta Dishes" of 2009. States, "This delicious pasta was the fastest adnd simplest to prepare of all the winners." Feel free to top it off with some parmesean cheese and/or some lemon zest!

Provided by januarybride

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb fusilli
1 1/2 tablespoons extra virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup heavy cream
4 cups packed Baby Spinach, coarsely chopped (4 ounces)
1/2 cup lightly packed basil leaves, finely chopped
kosher salt & freshly ground black pepper

Steps:

  • In a large pot of boiling salted water, cook the fusilli until al dente (as per the instructions on the box), then drain.
  • Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes.
  • Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.
  • Add the spinach and cook until wilted, about 2 minutes.
  • Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute.
  • Remove from the heat, add the chopped basil and toss. Season with salt and pepper.
  • Spoon the fusilli into bowls and serve.

FUSILLI WITH MUSHROOMS, LEEK AND BACON



Fusilli With Mushrooms, Leek and Bacon image

Make and share this Fusilli With Mushrooms, Leek and Bacon recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
2 cups thinly sliced mixed mushrooms (white, oyster, shiitake)
1 leek, sliced
150 g bacon, diced finely
1 red pepper, diced
1/2 cup vegetable stock or 1/2 cup chicken stock
salt & freshly ground black pepper
3/4 lb fusilli
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1/2 cup grated friulano cheese or 1/2 cup mozzarella cheese

Steps:

  • In a saucepan, saute the sliced mushrooms in the olive oil and butter over high heat for 5 minutes.
  • Add the leek, bacon and red pepper. Cook over medium heat for 5 minutes.
  • Add the stock and simmer for 2 minutes. Add salt and pepper to taste.
  • In a large pot, cook the fusili in plenty of boiling, salted water until al dente.
  • Drain the pasta and toss with the sauce. Add the thyme and parsley and toss gently. Transfer to a serving platter, sprinkle with cheese and serve immediately.

Nutrition Facts : Calories 624.4, Fat 29.3, SaturatedFat 11.2, Cholesterol 48, Sodium 431.1, Carbohydrate 69.6, Fiber 4, Sugar 3.7, Protein 19.8

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