Creamy Tomato Basil Pasta and Leek, Goat Cheese, & Pesto Spread




What’s better than cooking a hearty meal for people you love? My boyfriend and I entertained two friends this weekend, and we decided to make this creamy tomato pasta and spread. We served it with some homemade foccacia, white wine, pecorino romano & apple slices. It was fabulous.

This recipe serves 8 people.


  • Pasta
    • 1.5 lbs fettuccine
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 1 diced red onion
    • 4 cloves of garlic
    • 2 16 oz cans of organic tomato sauce (why organic? see this post: Are all vegetables equal?)
    • 1/4 tsp black pepper
    • 1/2 tsp dried basil
    • 2 tbsp fresh rosemary
    • 1/4 tsp salt
    • 1/2 tsp ground thyme
    • 1/4 tsp crushed red pepper
    • 1 tsp Oregano Basil Tomato spice blend
    • 1 tsp Garlic & Onion spice blend
    • 2 tbsp white sugar
    • 1 tbsp organic tomato paste
    • fresh basil, chopped
    • shredded Parmesan cheese, to taste
    • 1 cup heavy cream
    • 1 head of broccoli, cut in bite-sized pices
    • 2 portabella mushroom caps, sliced in 1 inch pieces
  • Leek, Goat Cheese, & Pesto spread
    • 8 oz pesto
    • 1/3 cup goat cheese
    • 2 leeks, sliced in thin rings (Jacques Pepin made a good point about cutting leeks: the younger inside parts of the leek are more tender than the older outside parts, so when cutting off the tough dark green areas, you should do it layer by layer so as to use as much of the leek as possible)
    • lemon slices
    • 1-2 tsp Oregano Basil Tomato spice blend

I based the recipe on these two blog posts I found: Pasta with Tomato Cream Sauce and Bruschetta with Leeks, Goat Cheese, and Bacon

  • Spread
    1. Use some olive oil to cook the leeks. Stir in the spices.
    2. Once the leeks are soft and a little golden, set them aside and save the oil.
    3. Mix the pesto, goat cheese, and leeks together.
    4. Serve with lemon slices on the side.
  • Pasta
    1. Prepare the fettuccine per package directions.
    2. Cook the onions, garlic, and rosemary in the olive oil and butter for about 2 minutes.
    3. Add all the spices and cook for another 3 minutes.
    4. Add the tomato sauce, tomato paste, and sugar. Simmer on low for 25-30 minutes.
    5. Add additional spices to taste.
    6. Take off of the heat and stir in the heavy cream and cheese.
    7. Saute broccoli in the same olive oil you cooked the leeks in. Cook until they’re soft, then add the mushrooms.
    8. Toss the sauce, broccoli, mushrooms, and pasta together and serve. Garnish with basil.