A creamy pasta dish is total comfort food and this one couldn't be easier. Just 5 ingredients go in to making this creamy leek sauce, which goes perfect on top of pasta, or even mashed potatoes. Creamy Leek Pasta is a great way to make use of the, in my opinion, underused leek, and something a little bit different for pasta night.
I love leeks, and I always forget how much I love them. I don't think they get enough love in the recipe website world, and we are trying to change them. Using them in a pasta sauce is such a simple way to include them more in your diet.
Why you will love it
- Just 5 ingredients
- Can be used on pasta, potatoes, steak or salmon
- A new way to use leeks
Step by step
One: Put the pasta in a pan of boiling water and cook for 12 minutes.
Two: Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
Three: Add the garlic, mustard, creme friache and cheese to the pan.
Four: Stir well and cook on a very low heat for a further minute.
Five: Drain the pasta and stir in to the sauce.
I mean, the recipe is really all about the sauce. And what a sauce it is! Low and slow cooked leeks mixed with plenty of garlic, mustard, creme friache and cheddar. It's creamy, has a bit of a punch from the mustard and plenty of kick from the garlic. It really is everything you could want from a creamy sauce.
We have used reduced fat creme fraiche, however you could use full fat, or even cream if you wanted to. We also used a reduce fat cheddar, but you could swap the cheddar for mozzarella or Parmesan, or even a mixture of them.
How to prepare leeks
It's really easy to prepare and cut up a leek, so don't be put off doing it. Simply chop off the root end, and most of the green stem (these can be kept to make stock with).
Cut the leek in half lengthways, and then each in half again until you have 4 long quarters. Slice them all up and then rinse them in water to make sure you have all the dirt off. Drain them and pat dry to get the excess water off.
Ways to adapt it
We love a recipe that you can adapt, and this one is exactly that. You could add some chopped mushrooms (a mixture of types) to the leeks for extra flavour and texture. You could even add some small diced chicken breast, but note that cooking times would vary.
We added a sprinkling of parsley at the end, however fresh chives or dill would work too. You could even add a sprinkle of red chilli flakes for some heat.
We went with linguine, as it's a classic, and the creamy leek sauce clings really well to it. But, you could use any of your favourite pasta shapes.
You don't have to serve this with pasta, it is equally delicious spooned over some homemade mashed potato. We have also used it as a topped for steak and grilled chicken breast, and I might try it on grilled salmon next too. So many options!
Whilst I would always recommend cooking from fresh, especially when it is as quick and easy as this dish, if you have made too much and want to reheat it the next day, then you can.
Put it in a pan on a very low heat and heat through until piping hot. You might want to add a tiny bit of water to loosen it a little.
• Add some extra flavour and texture by putting some mushrooms in the pan with the leeks.
• You can use a mixture of cheeses like cheddar, parmesan and mozzarella.
• Don't throw away the parts of the leek that you cut up - these can be used to make stock.
More pasta recipes
Creamy Leek Pasta
- 140 g (5 oz) Linguine
- 1 tablespoon Olive oil
- 2 Leeks - large; thinly sliced
- 3 Garlic clove - crushed
- 1 teaspoon Dijon mustard
- 50 g (0.5 cups) Mature light cheddar
- 150 ml (0.66 cups) Reduced fat creme fraiche
- Put 140 g Linguine in a pan of boiling water and cook for 12 minutes.
- Heat 1 tablespoon Olive oil in a pan and add 2 Leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Add 3 Garlic clove, 1 teaspoon Dijon mustard, 150 ml Reduced fat creme fraiche and 50 g Mature light cheddar to the pan and stir well.
- Cook on a very low heat for a further minute.
- Drain the pasta and stir in to the sauce.
- Add some extra flavour and texture by putting some mushrooms in the pan with the leeks.
- You can use a mixture of cheeses like cheddar, parmesan and mozzarella.
- Don't throw away the parts of the leek that you cut up - these can be used to make stock.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.