Pasta with leeks

Recently we have been using a few recipes that we have found on the pioneer woman website.  Although we are vegetarian we have successfully adapted the recipes.

This recipe was originally titled Pasta with Pancetta and Leeks. But we've adapted the recipe to include no meat.

(picture courtesy of The Pioneer Woman)

This recipe was very light but with lots of flavor.  The leeks add a little hint of onion flavor without overpowering. 

12 oz. bowtie Pasta, cooked al dente
1/2 c. reserved pasta water
2 very large leeks, sliced thin.
2 T. butter (or we used earth balance non-dairy butter)
1/2 c. dry white wine
1/2 c. heavy cream or soy creamer
salt and pepper to taste
Fresh Parmesan cheese or soy alternative parm

cook pasta, *drain and set aside.  *Reserve 1/2 c. of pasta water.

Saute sliced leeks in butter and cook until translucent and browned.  Add wine and cook 1-2 min.  Pour in pasta water and cream.  Cook on low heat.  Add salt and pepper to taste.  Stir in parmesan.  Toss Leek mixture with pasta.  Top with more parmesan and serve.