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Misc: Potato Leek Sauce w/ Fusilli

Source of Recipe

meals.com


List of Ingredients

1 teaspoon butter
3 1/2 cups fat-free chicken broth, divided
2 leeks, white part only, sliced
3 russet potatoes, peeled and diced
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup minced red bell pepper
3 ounces Canadian bacon, diced small
16 ounces fusilli pasta, or other curly pasta
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley


Recipe

In a large skillet, melt butter with ¼ cup of the broth over medium heat. Slowly sauté leeks until very soft, about 10 minutes.

Add potatoes and 2-3/4 cups of the broth and simmer, covered, over medium heat until potatoes are tender, 15 to 20 minutes. Purée mixture and set aside.

Into same pan, combine remaining ½ cup of the broth, celery, carrot, red pepper and Canadian bacon. Cook until liquid evaporates.

Meanwhile bring a large pot of water to a boil, add pasta, and cook until al dente. Drain and toss with vegetable mixture. Pour potato-leek sauce over all and blend. Serve garnished with Parmesan cheese and Italian parsley.