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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Spaghetti with Creamy Braised Garlic and Leeks

I love spaghetti, especially home made spaghetti, well actually any home made pasta always tastes way better then store bought hard stuff. However this time I used the store bought hard stuff – due to time restrictions. Next and there will be a next time because everyone loved it, I will use some sort of home made pasta.
Garlic !!!! What can I say, this family loves garlic almost in any form. I love leeks so when I saw this recipe I knew I had to make it even if had to be with store bought pasta.
I made up a spiced breading for the tilapia we had with it and Belle loved it.¬† I will get to that next. I know I have not been posting as regular, just moved the dojo, have lots going on in the family (March Break) and Dylan’s Home School. But I will do my best to get some more up soon. Doing a Moroccan Vegetable Tagine meal tomorrow in practice for our Saturday Dinner, Hayley will be home so no meat in it.

Spaghetti with Creamy Braised Garlic and Leeks
adapted from Fine Cooking April/May 2010

3 large leeks (white and light green only), quartered and sliced into 1/4 ” pieces
parchment paper to act as a cover for your skillet
2 1/2 tbsp unsalted butter
1 1/2 tbsp extra-virgin olive oil
14 medium to large garlic cloves, quartered lengthwise
Kosher salt and fresh ground black pepper
1/2 cup dry white wine
1 cup organic vegetable stock
1 lb dried spaghetti
1/2 cup cream (18%)

  1. Slice the leeks from just below the roots to the green ends on four sides, wash carefully while fanning them out.
  2. Cut off the dark green and discard (or save for stock) and slice the remaining white and light green into 1/4″ slices.
  3. I like to rinse them in a colander and leave them to dry as you prepare everything else. Shake occasionally.
  4. Measure and cut parchment paper for a cover, slightly bigger then the inside of the skillet in a circle.
  5. Heat over medium-high  the butter and oil in a large skillet, until butter has melted.
  6. Add the leeks and garlic along with a 1/2 tsp salt and 1/2 tsp freshly ground black pepper.
  7. Cook for 5-7 minutes, until leeks soft and are taking on the butter and oil.
  8. Add the wine and simmer until reduced by half , 2 minutes.
  9. Add the vegetable stock and bring to a simmer.
  10. Reduce the heat to low and press the parchment paper on top and simmer on low for about 45 minutes. Check and stir occasionally.
  11. Bring a pot of well salted water to the boil.
  12. Add the spaghetti and as per the package directions, reserve 1/2 cup of the pasta cooking water but drain the rest.
  13. Remove the parchment paper and stir in the cream.
  14. Cook for about 3-4 minutes, until thickens.
  15. Add the cooked pasta and toss to coat.
  16. If the sauce is too thick start adding the 1/2 cup reserved pasta water 1 tsp at a time.
  17. Season with salt and pepper and serve.

SpaghettiWithCreamyBraisedGarlicAndLeeks002

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2 comments to Spaghetti with Creamy Braised Garlic and Leeks

  • I love leeks and garlic too! This does sound good! So do you make your own spaghetti pasta. I’ve only done the flat noodles. I will be looking forward to more of your posts. We are busy right now too, I’m lucky to be able to keep up on my blog reading!

    [Reply]

  • Ward

    Hi Lyndsey,
    Yes, I love to make my own pasta, including spaghetti but this time it was just dried spaghetti. We loved this dish and next time it will be with home made spaghetti.

    [Reply]

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