Description
A simple blush sauce made with leeks instead of cream!
Ingredients
Scale
- 1 box of Barilla Protein + Penne pasta
- 1 jar of Barilla Marinara sauce
- 3 leeks
- 2 tbsp olive oil
- parmesan cheese (vegan or regular, optional)
- Red chili flakes, to taste (optional)
- Fresh basil (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Cut the green tops off the leeks and slice and cut in half lengthwise. Thoroughly wash the leeks under running water. Thinly slice the leeks and wash them again. Drain well.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced leeks and season with salt. Sauté for 8-10 minutes stirring occasionally.
- While the leeks are cooking, add the pasta to the water and cook until al dente, about 8 minutes. Reserve 1 ½ cups of the pasta water before draining.
- Once the leeks are cooked, add them to a blender along with Barilla Marinara sauce. Add ½ cup of pasta water to thin the sauce out a bit and blend until smooth. Add more water if necessary.
- Add the blended pasta sauce to a skillet over medium heat along with the cooked, drained pasta and stir until well combined. Add pasta water if necessary to thin the sauce out. Mix for 2 minutes and serve with a sprinkle of parmesan cheese, red chili flakes, and fresh basil.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Italian, American
