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One Pot Creamy Spaghetti

Baxhamer
Vegetarian
Dairy Free
Gluten Free
Only Stovetop Needed
No Cooking
Dinner
One Pot Creamy Spaghetti
Dinner
Dinner
Extras:
AISMFU
Easy

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3-5 garlic cloves, minced
  • 1 small/medium spanish onion
  • 2-3 leeks, white and light green parts only, trimmed and thinly sliced
  • Pinch of crushed red pepper (optional)
  • 500 g spaghetti, noodles broken in half
  • 3 3/4 cups vegetable stock
  • 3/4 cup heavy cream
  • 1 tablespoon of white wine vinegar
  • 2 tablespoons chopped chives/green onions
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Preheat oven to

degrees.

Method:

  1. In a pot, heat the olive oil.
  2. Add the garlic, crushed red pepper(optional), leeks and onion and cook over moderate heat, add salt to make the onions sweat, put lid on, stir occasionally until the leeks are softened, ~6 minutes.
  3. Add the vegetable stock, cream, the spaghetti, and 1/2 teaspoon of salt and bring to a boil.
  4. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, ~11 minutes after it starts to boil.
  5. Stir in  ½  cup of cheese; season with salt and/or the white wine vingear.
  6. Serve the pasta with extra cheese on top and sprinkle with the chives. 
Ingredients
Method
  • 1 tablespoon extra-virgin olive oil
  • 3-5 garlic cloves, minced
  • 1 small/medium spanish onion
  • 2-3 leeks, white and light green parts only, trimmed and thinly sliced
  • Pinch of crushed red pepper (optional)
  • 500 g spaghetti, noodles broken in half
  • 3 3/4 cups vegetable stock
  • 3/4 cup heavy cream
  • 1 tablespoon of white wine vinegar
  • 2 tablespoons chopped chives/green onions
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  1. In a pot, heat the olive oil.
  2. Add the garlic, crushed red pepper(optional), leeks and onion and cook over moderate heat, add salt to make the onions sweat, put lid on, stir occasionally until the leeks are softened, ~6 minutes.
  3. Add the vegetable stock, cream, the spaghetti, and 1/2 teaspoon of salt and bring to a boil.
  4. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, ~11 minutes after it starts to boil.
  5. Stir in  ½  cup of cheese; season with salt and/or the white wine vingear.
  6. Serve the pasta with extra cheese on top and sprinkle with the chives.