This week's quest: A weeknight pasta dish that utilizes simple pantry ingredients in a luxurious way. This simple foolproof recipe is almost as easy to make as opening a store-bought sauce, but it tastes WAY better. Getting the consistency of the sour cream sauce right is the key for this pasta recipe, and it can only be achieved thanks to the new and improved Dibble Sour Cream's consistency which cooks and sets like dairy-based sour creams! Just one of the many things we love about this condiment. And once you've made this recipe, you’ll understand all of the tricks that separate mediocre at-home pasta dishes from the fancy restaurants one. You're welcome.
Cook the pasta in boiling water following the package instruction. You can use rigatoni or penne for the best shape to hold the sauce. Drain and set aside.
Cut the top green part of the leek and the roots, and then thinly slice them.
In a medium pan, heat olive oil and add garlic and thyme. Add the leeks and cook until slightly brown on the outside. Add the mushrooms and thyme. Season with salt and pepper.
Carefully add 1 cup of pasta water to the pan and 4 Tbsp of Dibble Sour Cream.Mix the sauce until thoroughly combined.
Add the pasta and mix together.
Transfer to a bowl and top with chopped parsley and salt flakes.
Enjoy!
Check our shop for more condiments to try on your next dish!
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The Dibble sour cream tastes good and it comes in a glass jar so no more squeezing a plastic bottle with the last bits hard to get out. And the Dibble product is completely vegan friendly. I get the twin pack of sour cream.
Bought this to cook for my son who has a dairy allergy. I love cheese and am not a fan of most vegan cheeses, but Dibble’s cheese sauce is actually very yummy!
