I made up this recipe a few nights ago when all we had in the fridge was a few cheeses, leeks, and some fresh parsley. Enjoy my recipe!
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon light brown sugar
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 can drained diced Italian tomatoes (garlic, basil, oregano)
1/2 teaspoon garlic powder
1 tablespoon butter
1 tablespoon flour
1/4 cup milk
1/4 cup shredded Fontina, plus extra for garnish
1/3 cup shredded Parmesan, plus extra for garnish
1 tablespoon fresh chopped Italian parsley, plus 1 tablespoon for garnish
1/2 tablespoon dried oregano
2 bags Shirataki Angel Hair Noodles, drained and rinsed thoroughly
Handful black pitted olives
1. Cut off roots, outer leaves and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water to remove grit/dirt and cut each half into 1-inch half moon strips.
2. Combine butter and oil in a large nonstick skillet over med-low heat. Add leeks to pan; cook 10 minutes, stirring occasionally. Stir in brown sugar, salt, and pepper; cook 10 minutes, sitrring occasionally.
3. Add tomatoes and garlic powder; cook 8 minutes. Pour contents in a bowl and cover. Cook Shirataki noodles according to directions on package. Drain.
4. Turn heat to low. In the same skillet, add 1 tablespoon butter and melt. Sprinkle in one tablespoon flour. Using a rubber spatula, combine the butter and flour so it is a paste. Whisk in 1/4 cup milk until there are no clumps and mixture is smooth.
5. Remove skillet from heat and add cheeses; whisk until sauce is thick, but smooth. Add parsley and oregano. Stir in leeks and tomatoes. Put skillet back on burner over low heat and cook 3 minutes.
6. Add Shirataki noodles to the skillet and stir to combine. Garnish with olives, parsley, and cheeses.
*Note: I used half a bag of egg noodles b/c I only had one bag of Shirataki. Any kind of pasta will work well with this recipe!*