Pasta with Tomatoes & Leeks

This is an early fall pasta template. The leeks help to ensure the sauce is thick & creamy, and you can sub veggies as you have them. Also leftover roasted delicata squash would be lovely in this.

Ingredients

• 10 oz linguine, pappardelle or long pasta of your choice

• 1- 2 leeks, cleaned and sliced

• 2 cloves garlic, minced

• 1 lb small firm red tomatoes, diced (about 2 cups)

• 2 carrots, julienned

• 1 tbsp. olive oil

• 1 tbsp. butter

• 1/4 cup white wine

• 2 tsp. tomato paste

• 2 tbsp. heavy cream

• freshly grated Parmesan cheese (optional topping)

• 2 tbsp. freshly chopped parsley or basil

• sea salt & freshly ground black pepper, to taste

Instructions

• Boil a large pot of salted water. Cook pasta. Drain and set aside.

• While the pasta cooks, add oil to a large deep skillet and place on medium-low heat. Once the oil is hot, add leeks. Cook, stirring, until leeks are soft and translucent.

• Next, add the julienned carrots. Sauté until softened. About 4 to 5 minutes.

• Add the garlic & tomato paste, stirring to coat the vegetables.

• Stir in wine & diced tomatoes and cook for 4-5 minutes, stirring.

• Add heavy cream & stir. Cook for a few minutes more, until sauce thickens a bit.

• Season the sauce with salt & pepper to taste.

• Add in the cooked pasta & fresh herbs, and toss to coat the pasta in the sauce.

• Taste and add additional salt and pepper, as desired. Serve warm, with freshly grated Parmesan cheese, if desired.