Leek may seem to be a rather boring veggie, but did you know that in some regions of England “leek growing” is a competitive sport? Let’s enjoy leek in a tasty, creamy autumn pot:)
Season: Autumn
Time: 20 min
Ingredients (for 2 Portions):
1 tbsp olive oil
250 g Pasta
1 stalk of Leek
2 tsp sweet paprika powder
2-3 tsp smoked paprika powder
100 ml plant based cream or dairy cream
Procedure:
Prepare the pasta as it says on the packaging.
While the pasta is cooking, wash the leek and cut it into thin rings. Add the leek to a big frying pan and roast it gently with some olive oil.
As soon as the pasta is ready, drain it and add it to the leek in the frying pan.
Add the cream and spices, let it simmer for 5 minutes and add salt & pepper. If you like you can garnish it with some red kidney beans
Nutritional values per piece (Soja cream):
513 kcal | 11 g protein | 49 g carbs of which 5 g sugar | 29 g fat | 4 g fiber
Nutritional values per piece:
328 kcal |8 g protein | 46 g carbs of which 3 g sugar | 11 g fat | 3 g fiber
CO2 Emission per portion (Soja cream): 5084 g CO2 per person
CO2 Emission per portion (normal cream): 5343 g CO2 per person