Sometimes, when I don't feel like cooking something complicated, I open the fridge and see what I have on hand. One weeknight, I found a forgotten leek, a bit of smoked kaiser, and some leftover capellini. As a habit, if I have sour cream, I quickly make a sauce. I don't bother with elaborate menus; this is the kind of recipe you make without stressing, and it's ready in 20 minutes.
Quick info
Total time: 20 minutes
Servings: 2 large or 3 small
Difficulty: easy
Ingredients
1 medium leek (white and light green parts)
200 g smoked kaiser
150 g capellini (or other thin pasta, if you don't have capellini)
5 tablespoons fermented sour cream (at least 20% fat)
2 tablespoons oil for sautéing
Salt
Freshly ground black pepper
1/2 teaspoon granulated garlic (or a small clove of crushed garlic, if you prefer)
(optional) a little pasta cooking water
Preparation method
1. Put a pot of water and salt on the stove for the pasta. When it boils, add the pasta and cook according to the package instructions. Capellini cooks quickly, usually in 4-5 minutes. Reserve half a cup of pasta water, just in case, then drain.
2. While the pasta cooks, slice the leek into thin rounds. If it’s very thick, cut it lengthwise first, then slice.
3. In a large skillet, heat the oil over medium heat. Add the leek with a pinch of salt. Stir frequently to prevent burning. After 2-3 minutes, add the kaiser cut into strips or cubes. Let them brown slightly over medium heat for about 4-5 minutes. If the leek sticks, add another tablespoon of water.
4. When the kaiser is lightly browned and the leek has softened, add pepper and granulated garlic. Stir briefly.
5. Lower the heat and add the sour cream. Stir, then let it simmer for 1-2 minutes, just enough to thicken the sauce. If it seems too thick, add 1-2 tablespoons of pasta water.
6. Serve the pasta immediately while hot. Plate the pasta, and top each serving with the leek and kaiser sauce. You can also mix the pasta directly in the skillet with the sauce if you prefer.
Why I often make this recipe
I like it because it doesn’t involve complicated steps or hard-to-find ingredients. The leek has a milder taste than onion, and combined with kaiser and sour cream, the sauce turns out creamy and rich without being heavy. It’s a quick recipe for busy days and works well with leftover pasta.
Tips and variations
Tips
- Choose sour cream with at least 20% fat; lower-fat options risk curdling when heated.
- Don’t cut the leek too thick; otherwise, it remains tough.
- Drain the pasta just when it’s al dente. It will soften a bit from the sauce.
- If the kaiser is very salty, adjust the salt amount at the end.
Substitutions
- Kaiser can be replaced with bacon, pancetta, prosciutto, or cooked chicken breast cubes.
- If you don’t have leek, you can use green onions (just the white part) or even a bit of yellow onion.
- For a vegetarian version, omit the kaiser and add more leek or sliced mushrooms, sautéed first.
Variations
- Add a handful of frozen peas along with the leek.
- For extra greenery, sprinkle fresh chopped parsley before serving.
- You can also add a pinch of chili flakes for a bit of heat.
Serving ideas
- The pasta is best served immediately after preparation.
- It pairs well with a simple salad of tomatoes or arugula.
- If you want it to be more substantial, you can sprinkle some grated parmesan on top.
Frequently asked questions
1. Can I use another type of pasta?
Yes. Capellini is very thin, but the recipe works just as well with spaghetti, tagliatelle, or penne. Cooking time may vary.
2. What should I do if the sour cream curdles?
It usually curdles if you put it over high heat or if it’s too low-fat. Use full-fat sour cream and add it when the skillet is not boiling hard. If it still curdles, it won't affect the taste, but the texture won't be as smooth.
3. Can I prepare the recipe without meat?
Yes. You can make a vegan version with mushrooms or just with leek, using olive oil instead of kaiser.
4. Can it be made with plant-based sour cream?
Yes, if you have lactose intolerance or are vegan, you can use soy or oat sour cream. The taste differs slightly, but the texture is similar.
5. How long does it last in the fridge?
It lasts for 2 days in the fridge, in a container with a lid.
Nutritional values (estimated for one serving of two)
Calories: ~550 kcal
Protein: ~19 g
Fat: ~31 g
Carbohydrates: ~48 g
Values may vary depending on the sour cream used and the type of kaiser. If you use lower-fat sour cream, calories decrease. Pasta can be weighed dry for more accurate calculations.
Storage and reheating
If there are leftovers, put the pasta and sauce in a container in the fridge. It keeps well for 1-2 days. Reheat in a skillet over low heat, adding a little water or milk to prevent it from drying out. In the microwave, it heats up quickly, but it’s good to stir halfway through for even heating. I don’t recommend freezing, as the texture of the sour cream won’t be the same after thawing.
This is the recipe – quick, uncomplicated, and good for anyone wanting something tasty with minimal effort and ordinary ingredients.
Quick info
Total time: 20 minutes
Servings: 2 large or 3 small
Difficulty: easy
Ingredients
1 medium leek (white and light green parts)
200 g smoked kaiser
150 g capellini (or other thin pasta, if you don't have capellini)
5 tablespoons fermented sour cream (at least 20% fat)
2 tablespoons oil for sautéing
Salt
Freshly ground black pepper
1/2 teaspoon granulated garlic (or a small clove of crushed garlic, if you prefer)
(optional) a little pasta cooking water
Preparation method
1. Put a pot of water and salt on the stove for the pasta. When it boils, add the pasta and cook according to the package instructions. Capellini cooks quickly, usually in 4-5 minutes. Reserve half a cup of pasta water, just in case, then drain.
2. While the pasta cooks, slice the leek into thin rounds. If it’s very thick, cut it lengthwise first, then slice.
3. In a large skillet, heat the oil over medium heat. Add the leek with a pinch of salt. Stir frequently to prevent burning. After 2-3 minutes, add the kaiser cut into strips or cubes. Let them brown slightly over medium heat for about 4-5 minutes. If the leek sticks, add another tablespoon of water.
4. When the kaiser is lightly browned and the leek has softened, add pepper and granulated garlic. Stir briefly.
5. Lower the heat and add the sour cream. Stir, then let it simmer for 1-2 minutes, just enough to thicken the sauce. If it seems too thick, add 1-2 tablespoons of pasta water.
6. Serve the pasta immediately while hot. Plate the pasta, and top each serving with the leek and kaiser sauce. You can also mix the pasta directly in the skillet with the sauce if you prefer.
Why I often make this recipe
I like it because it doesn’t involve complicated steps or hard-to-find ingredients. The leek has a milder taste than onion, and combined with kaiser and sour cream, the sauce turns out creamy and rich without being heavy. It’s a quick recipe for busy days and works well with leftover pasta.
Tips and variations
Tips
- Choose sour cream with at least 20% fat; lower-fat options risk curdling when heated.
- Don’t cut the leek too thick; otherwise, it remains tough.
- Drain the pasta just when it’s al dente. It will soften a bit from the sauce.
- If the kaiser is very salty, adjust the salt amount at the end.
Substitutions
- Kaiser can be replaced with bacon, pancetta, prosciutto, or cooked chicken breast cubes.
- If you don’t have leek, you can use green onions (just the white part) or even a bit of yellow onion.
- For a vegetarian version, omit the kaiser and add more leek or sliced mushrooms, sautéed first.
Variations
- Add a handful of frozen peas along with the leek.
- For extra greenery, sprinkle fresh chopped parsley before serving.
- You can also add a pinch of chili flakes for a bit of heat.
Serving ideas
- The pasta is best served immediately after preparation.
- It pairs well with a simple salad of tomatoes or arugula.
- If you want it to be more substantial, you can sprinkle some grated parmesan on top.
Frequently asked questions
1. Can I use another type of pasta?
Yes. Capellini is very thin, but the recipe works just as well with spaghetti, tagliatelle, or penne. Cooking time may vary.
2. What should I do if the sour cream curdles?
It usually curdles if you put it over high heat or if it’s too low-fat. Use full-fat sour cream and add it when the skillet is not boiling hard. If it still curdles, it won't affect the taste, but the texture won't be as smooth.
3. Can I prepare the recipe without meat?
Yes. You can make a vegan version with mushrooms or just with leek, using olive oil instead of kaiser.
4. Can it be made with plant-based sour cream?
Yes, if you have lactose intolerance or are vegan, you can use soy or oat sour cream. The taste differs slightly, but the texture is similar.
5. How long does it last in the fridge?
It lasts for 2 days in the fridge, in a container with a lid.
Nutritional values (estimated for one serving of two)
Calories: ~550 kcal
Protein: ~19 g
Fat: ~31 g
Carbohydrates: ~48 g
Values may vary depending on the sour cream used and the type of kaiser. If you use lower-fat sour cream, calories decrease. Pasta can be weighed dry for more accurate calculations.
Storage and reheating
If there are leftovers, put the pasta and sauce in a container in the fridge. It keeps well for 1-2 days. Reheat in a skillet over low heat, adding a little water or milk to prevent it from drying out. In the microwave, it heats up quickly, but it’s good to stir halfway through for even heating. I don’t recommend freezing, as the texture of the sour cream won’t be the same after thawing.
This is the recipe – quick, uncomplicated, and good for anyone wanting something tasty with minimal effort and ordinary ingredients.