Leek Alfredo

Showcasing fresh leek in a superbly rich and creamy Alfredo sauce, toss it with some pasta and dinner is ready in 15 minutes!

📝 Ingredients

• 1 large leek (, sliced then thoroughly washed in colander and drained)
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 cup whole milk
• 1-2 teaspoons chicken or vegetable bouillon base ((e.g., Better Than Bouillon))
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 10 ounces spaghetti (, cooked al dente (or pasta of choice))
• freshly grated Asiago or Parmesan cheese for serving

👨‍🍳 Instructions

1. 1Heat the butter in a skillet over medium-high heat and saute the leek until soft, 5-7 minutes. Stir in the flour and cook for another minute or two. Stir in the cream and milk and add the bouillon, salt and pepper. Bring to a boil, reduce the heat to medium, cover and simmer for 5 minutes until thickened. Add salt and pepper to taste. Add the cooked spaghetti and toss to coat.Serve immediately with freshly grated Asiago or Parmesan cheese.