Fusilli with carrot and leek sauce

You'll love this simple pasta recipe, you can also make lighter versions replacing the cream for milk and a tablespoon of cream cheese or evaporated milk. 

Ingredients for 2 servings:
- 7.05 oz of fusilli
- 1 leek
- 2 carrots
- 6.76 oz of cream
- 1 clove of garlic
- Black pepper
- Oregano
- Salt

Recipe:
- Boil the pasta in hot water with a little salt and a drizzle of olive oil for 8 minutes.
- Peel the garlic and cut into small squares.
- In a skillet with a little olive oil, fry the garlic until almost golden.
- Wash the leeks and cut into slices.
- Wash, peel and grate the carrots.
- Add to the pan the leeks and carrots.
- When everything is golden, pour the cream and mix well.
- Sprinkle a little salt, black pepper and oregano and stir well.
- Drain the pasta and mix with sauce.

Bon appétit!