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.