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🍽️ Creamy Leek Pasta with Keta Caviar

465 kcal · 30 min · 4 servings

Ingredients

• 600 g leek (3 stalks)
• 1 tbsp olive oil
• 10 g yogurt butter (2 tsp)
• salt
• 1 small garlic clove
• 2 tbsp anis schnapps (or 1 pinch ground anise)
• 150 ml classic vegetable broth
• 150 ml soy cream
• 350 g small pasta (e.g. conchiglie/shell pasta)
• coarsely ground pepper
• 30 g Keta caviar (jar)

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut the leek lengthwise into four strips.
3. 3. Slice the white and dark green parts of the leek diagonally into small pieces.
4. 4. Heat oil and butter in a pot.
5. 5. Sauté the leek over low heat for two minutes.
6. 6. Lightly salt the leek.
7. 7. Bring plenty of water with salt to a boil in a large pot.
8. 8. Peel the garlic clove.
9. 9. Press the garlic through a press directly onto the leek.
10. 10. Season the mixture with a splash of anise liqueur or a pinch of anise.
11. 11. Pour the broth into the pot.
12. 12. Add the soy cream.
13. 13. Let the sauce simmer gently for ten minutes over medium heat, stirring occasionally.
14. 14. Cook the pasta in the boiling salted water according to package instructions until al dente.
15. 15. Season the sauce finally with salt and pepper.
16. 16. Stir half of the Keta caviar into the sauce.
17. 17. Distribute the remaining caviar on top of the sauce.
18. 18. Drain the pasta and let it drain well.
19. 19. Serve the pasta together with the caviar sauce.

Nutrition per serving

• kcal: 465
• Protein: 16 g · Fett/Fat: 14 g · Carbs: 66 g