Winter Veggies Sauce
Winter veggies are in! This is a quick meal that helps you use leek for a creamy and delicious pasta sauce. Gladly add a type of vegan meat (or some peas) to add some protein.
Ingredients
- 1 Large carrot
- 1 Zucchini/courgette
- 1 Leek
- 1 Onion
- Fresh or frozen chives
- 100-200 ml Vegan cooking cream
- 0.5 tsp vegetable bouillon powder
- A sprinkle of nutmeg
- Pasta for 2 people
Instructions
- Dice the onion and cut the zucchini into quarter circle slices. Peel the carrot, and to prepare it either use a kitchen grater or cut into very small pieces.
- To prepare the leek, chop off a small amount from the top and bottom and remove the outer layer if it looks wilted. To clean it, make a vertical cut down the centre, use this to peel back the layers slightly and wash them out with water. Cut the leek into horizontal pieces.
- Take a pot or large pan for making the sauce. Add a bit of oil and add the onion on medium high heat till glassy.
- Start cooking the pasta, which can cook whilst the sauce is made.
- Add your carrot, leek and zucchini. Keep frying and occasionally stirring till the leek and zucchini become soft.
- Then add the vegetable bouillon and cooking cream. Stir and let everything cook for a few minutes. If your sauce gets too thick, you can add some pasta water.
- If using fresh chives, give them a wash and cut them into small pieces.
- Add a sprinkle of nutmeg, the chopped up chives, and use salt and pepper to flavour the sauce to your taste.
- Drain your cooked pasta, add the sauce and bon appetite!