Chef Leah Chase's Pasta Printemps

New Orleans treasure Leah Chase, also known as the Queen of Creole Cuisine, was my secret girlfriend, or so I like to say. I love her healthy (and simple) recipe for veggie fettucine. You will too!

More about Chef Leah and her extraordinary legacy here.

Leah Chase's Pasta Printemps

1 lb. spinach fettucine

½ cup cut green beans

6 broccoli florets

6 cauliflower florets

½ cup diced carrots

1 cup milk

1 tbsp. cornstarch

½ tsp. salt

¼ tsp. white pepper

1 tbsp. butter

Paprika and parsley for garnish

Boil fettucine according to package directions. Drain and set aside. Place all washed vegetables in a steamer. Steam for 6 minutes. Mix 1 tablespoon of milk with cornstarch. Add cornstarch to remaining milk. Heat milk mixture slowly.

Add salt, pepper, and butter. Whisk mixture until smooth.

Mix pasta and vegetables in a casserole dish. Pour sauce over entire dish. Bake in 375-degree oven for 15 minutes.

Sprinkle with paprika and parsley. Yield: 4 servings.

I had the honor of meeting my secret girlfriend in person in November of 2017. The family hung the tribute recipe I wrote for her in place of the clock in her kitchen (above Jesus!) after she went to chef heaven. (The recipe also has a treasured place in my cookbook.)

The recipe I wrote for Chef Leah celebrates both ends of her career. Chef Trevor (her grandson) above, cooked it up for his family and they liked it! Now THAT'S a compliment.

I hope you enjoy Chef Leah's Pasta Printemps!