Pasta in a Creamy Leek and Tomato Sauce

One of my favorite things about cooking is when I just make things up as I go along. I love when I have ingredients to use up and don't know where I'm going with them, but end up with something deliciously satisfying.

Last week I had a craving for pasta, and had some leeks and tomatoes as well as some light cream that needed to be used up. I pulled together a very simple but flavorful dish - pasta in a creamy leek and tomato sauce. I was so happy with it that I'd definitely make it again.


Ingredients

Note - I didn't measure anything, so my amounts are estimated.

• 1/2 pound pasta; I used Rotini
• 1 tbsp olive oil
• 2 leeks, white and pale green parts only; halved lengthwise then sliced (and cleaned thoroughly!)
• 3 cloves garlic, chopped
• 4 vine ripened tomatoes, seeded and chopped
• 2 tbsp dry white wine
• Pinch of dried thyme
• Salt and freshly ground black pepper
• 1 c light cream
• Approximately 1/2 c freshly grated Parmesan cheese

Directions

• Bring a pot of salted water to a boil; cook pasta, drain, set aside
• In the meantime, heat olive oil in a large saute pan
• Add leeks and saute over medium heat until softened, about 8-10 minutes
• Add garlic and saute 2-3 minutes
• Add tomatoes and season with salt, pepper, and thyme
• Add wine and stir until absorbed.
• Continue to cook veggies another 3-4 minutes
• Add cream and bring to a simmer, stirring often
• Add Parmesan cheese, stir.
• Add pasta, toss. Adjust salt and pepper if needed.