This simple, hearty Turkish home-style pasta makes good use of winter vegetables. Leeks are softened in butter, folded into a lightly creamy white sauce, and finished with Turkish kashar cheese.
Cook the pasta in plenty of salted water according to the package directions, then drain.
Sauté the thinly sliced leek in butter over low heat for 8–10 minutes, until tender.
Sprinkle the flour over the leeks and cook for 1 minute. Gradually add the milk, stirring constantly. Once the sauce thickens, add the Turkish kashar cheese and stir until melted. Season with salt, black pepper, and nutmeg.
Toss the cooked pasta with the sauce and serve hot.
Wash the leek thoroughly, cleaning between the leaves where grit can collect. Cook the sauce over low heat; high heat can cause the milk to curdle. Allergens: contains dairy and wheat (gluten).
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