Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pasta with Leeks in a Tarragon Cream Sauce

Pasta - Pasta - white - -

INGREDIENTS

225 g / 8 oz conchiglie (pasta shells)
25 g / 1 oz margarine
225 g / 8 oz leeks, trimmed and finely shredded
1 garlic clove, crushed
12 g / 1/2 oz dried ceps (porcini mushrooms), soaked in warm water for about 15 minutes
25 g / 1 oz flour
150 ml / 1/4 pint vegetable stock
150 ml / 1/4 pint white wine
2 T chopped fresh tarragon
Salt and freshly ground black pepper
3 T soya cream

METHOD

Cook the pasta in boiling lightly salted water according to the packet instructions. Drain well.

Meanwhile, make the sauce. Melt the margarine in a large heavy saucepan. Gently cook the leeks in and garlic until tender. Drain the ceps, chop very finely and add to the pan.

Stir in the flour. Take the pan off the heat and gradually add the stock and white wine, stirring all the time to prevent lumps from forming.

Put the pan back on the heat, bring to the boil, then simmer for 5 minutes until the sauce has thickened, stirring all the time.

Stir in the tarragon and seasoning to taste, then add the soya cream.

Toss the cooked pasta into the sauce and serve immediately with garlic bread a mixed green salad.

posted by Mr Falafel

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