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!
