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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 anisette (or 1 pinch ground anise)
• 150 ml poultry broth
• 150 ml soy cream
• coarsely ground pepper
• 30 g keta caviar (jar)
• 350 g pasta (e.g. conchiglie/shell pasta)

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut the leek lengthwise into four strips.
3. 3. Remove the tough green tops and the rooty ends.
4. 4. Cut the white and light green parts of the leek into small diagonal pieces.
5. 5. Heat oil and butter in a pot.
6. 6. Sauté the leek over low heat for two minutes.
7. 7. Lightly salt the leek.
8. 8. Peel the garlic clove.
9. 9. Press the garlic through a garlic press directly into the pot.
10. 10. Season the mixture with a splash of anise liqueur or a pinch of anise.
11. 11. Pour the vegetable broth into the pot.
12. 12. Pour the soy cream sauce into the pot.
13. 13. Let the sauce simmer gently over medium heat for ten minutes.
14. 14. Stir occasionally while doing so.
15. 15. Season the finished sauce with salt and pepper to taste.
16. 16. Take half of the Keta caviar and stir it into the sauce.
17. 17. Distribute the remaining caviar on top of the sauce.

Nutrition per serving

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