Penne with a Creamy Leek Sauce

  • 200g penne pasta
  • 4 leeks, finely sliced
  • 100ml fresh cream
  • 200g butter
  • Gruyère cheese
  • 1 sprig fresh thyme, plucked apart
  • sea salt & black pepper

On a very low heat, gently and slowly fry the sliced leeks with the thyme and a pinch of salt in a generous dollop of butter, until soft and golden. In the meantime, bring water to boil and cook the penne until perfectly al dente. Add the cream to the leeks and gently heat, stirring in the cooked pasta. Serve topped with grated Gruyère cheese and a grinding of black pepper. Serves 6

Sauvignon Blanc complements this dish.

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Recipe by Giorgio Nava of 95 Keerom