Ingredients — serves 4:
Pasta penne 240 g
Medium size courgettes 3
Vegetable stock 1 l
Leek stem piece of stem approx. 15 cm (or about 100 g cut)
Butter 2−3 tbsp.
Pine nuts, roasted 60 g
Single cream 200 ml
Parmesan, grated 100 g
Soy sauce 1 tsp.
Garlic, grated 3−4 cloves
Feta cheese, grated 60 g
Fresh thyme 1 tbsp.
Fresh tarragon 1 tsp.
Pepper, freshly ground to taste.
Halve the leek stem lengthwise, then cut the halves into thin strips crosswise. Cut the courgettes into sticks, approximately the size of thin French fries. Chop the thyme and tarragon finely. Cook the penne in the vegetable stock until al dente. Before putting the penne into the boiling stock: take out and put aside about a cup of the stock — we will need it later. While the penne is cooking: Heat the butter in a wok and fry the leek over high heat for about 3−4 minutes, till the leek is soft. Add the courgette sticks and herbs, lower the heat to medium and stir-fry for another 3−4 minutes. To prepare the sauce: mix the vegetable stock (which we have put aside) with the soy sauce, single cream, grated Parmesan and grated garlic, whisk slightly and season with pepper to your taste. As soon as the penne cooked to al dente, drain and put it into the wok to the leek-courgette mix. Add the grated feta cheese and pine nuts. Pour in the sauce. Stir everything thoroughly but gently and check for seasoning. Turn the heat down to low and simmer for 3 to 6 minutes. The penne is ready when the sauce is almost (but not fully!) absorbed. Enjoy your meal!
Pasta penne 240 g
Medium size courgettes 3
Vegetable stock 1 l
Leek stem piece of stem approx. 15 cm (or about 100 g cut)
Butter 2−3 tbsp.
Pine nuts, roasted 60 g
Single cream 200 ml
Parmesan, grated 100 g
Soy sauce 1 tsp.
Garlic, grated 3−4 cloves
Feta cheese, grated 60 g
Fresh thyme 1 tbsp.
Fresh tarragon 1 tsp.
Pepper, freshly ground to taste.
Halve the leek stem lengthwise, then cut the halves into thin strips crosswise. Cut the courgettes into sticks, approximately the size of thin French fries. Chop the thyme and tarragon finely. Cook the penne in the vegetable stock until al dente. Before putting the penne into the boiling stock: take out and put aside about a cup of the stock — we will need it later. While the penne is cooking: Heat the butter in a wok and fry the leek over high heat for about 3−4 minutes, till the leek is soft. Add the courgette sticks and herbs, lower the heat to medium and stir-fry for another 3−4 minutes. To prepare the sauce: mix the vegetable stock (which we have put aside) with the soy sauce, single cream, grated Parmesan and grated garlic, whisk slightly and season with pepper to your taste. As soon as the penne cooked to al dente, drain and put it into the wok to the leek-courgette mix. Add the grated feta cheese and pine nuts. Pour in the sauce. Stir everything thoroughly but gently and check for seasoning. Turn the heat down to low and simmer for 3 to 6 minutes. The penne is ready when the sauce is almost (but not fully!) absorbed. Enjoy your meal!
