Leek and Carrot Creamy Pasta

Tonight, I’m blogging about a delightful vegetable pasta Kim made for dinner. It’s Kim’s doing, so the recipe is in Kim style:


Get 4 servings of pasta cooking, then put the following in a large saucepan:

  • 6 oz light sour cream
  • 2-3 tbs flour
  • 2 cups milk

Heat slowly, stirring constantly, and bring to boil for a couple of minutes, until the mixture is creamy and thickens up a bit. Make sure to stir constantly, or the milk will burn. Then add:

  • 2 leeks, sliced thin
  • 5 carrots, sliced thin
  • 2 tsp. thyme
  • salt and pepper, to taste

Simmer until the carrots are tender-crisp, about 5 minutes.

Serve over pasta with parmesan cheese. Although we did not try this, I think it would be lovely with some chopped and toasted walnuts sprinkled on top.


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