Slow Cooked Leek Sauce

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

This simple sauce is creamy and delicious. If you want to have the leeks as a side dish, just reduce the amount of coconut cream you add.

Serves 2



  • 3 tbsp olive oil
  • 1 tbsp coconut oil
  • 3 leeks, washed and thinly sliced
  • 2 tsp paprika
  • 160ml (small can) coconut cream
  • salt and pepper


  1. Heat the oil and coconut oil in a saucepan.
  2. Add the leeks and paprika.
  3. Put a lid on and cook over a low heat for about 45 minutes, stirring occasionally.
  4. Tip the coconut cream in and stir while it melts.
  5. Season with salt and pepper.
  6. Once the coconut cream has melted and warmed through, stir into cooked pasta and serve.

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