A creamy pasta dish is total comfort food and this one couldn't be easier. Just 5 ingredients go into 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.
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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.
For some more simple pasta recipes, try our Cavolo Nero Spaghetti, Cabbage Pasta, Roasted Vegetable Lasagna or our Cauliflower Mac and Cheese.
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Why You Will Love It
- Just 5 ingredients
- Can be used on pasta, potatoes, steak or salmon
- A new way to use leeks
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - Any pasta will work here, but we used spaghetti as the creamy sauce really clings to it.
- Leeks - Such an underrated vegetable in my opinion. You can buy them ready sliced to save some time, as they can be a little tricky to clean.
- Garlic - Use frozen crushed garlic to save time.
- Mustard - A little Dijon mustard adds a delicious flavour to this leek pasta. You could use wholegrain instead.
- Cheese - We used a vintage cheddar, as it has such a strong flavour so a little goes a long way. You could use mozzarella to make it extra cheesy.
- Creme fraiche - This is where the creamy sauce comes from. Use reduced fat to lower the calories.
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Variations
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.
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.
Step by Step Instructions
- Step 1: Put the pasta in a pan of boiling water and cook for 12 minutes.
- Step 2: Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Step 3: Add the garlic, mustard, creme friache and cheese to the pan.
- Step 4: Stir well and cook on a very low heat for a further minute.
- Step 5: Drain the pasta and stir into the sauce.
Creamy Leek 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.
Serving Suggestions
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!
Dannii's Top Tips
- 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.
Frequently Asked Questions
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.
More Pasta Recipes
If you've tried this leek pasta recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Leek Pasta
Ingredients
- 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 crème fraîche
Instructions
- 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 crème fraîche 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.
Recipe Tips
- 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.
Nutritional Information
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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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Stace says
tangy, not savory. We dumped the sauce.
Dannii Martin says
Creme fraiche does have a slight tartness to it, which I suppose you could think it tangy. But it's still savoury. And unless the ingredients you used were off, I certainly wouldn't dump the sauce as they would be a total waste of food. I hope you can find another recipe on my website you enjoy.
Alanna says
Wow. Delicious and easy. I did this with corn ravioli and it was the perfect pairing
Candace Stanley says
Great recipe I make t this all of the time .I do add different vegetables and still works well
Nick says
This is seriously tasty and so easy. It just so happened that I had some leeks and the right amount of creme friache to use up. I used tagliatelle and added mushrooms as suggested because I love mushrooms! This recipe is very similar to one that make with asparagus.
Dannii says
So glad you enjoyed it :)
Jen says
I decided to take your advice and add mushrooms and chicken and it was delicious! My entire family cleaned thier plates at dinner.
Danielle says
Creamy and delicious - just the way a good pasta recipe should be. Excited to get everything I need for this recipe and give it a go!
Emmeline says
I never thought to make a leek pasta sauce - I just use leeks as an ingredient in a regular pastas sauce. But my, what a great idea!! Especially paired with cheddar ;)
Elizabeth says
Oh my goodness this is the ultimate in comfort food! I'd be tempted to throw in some leftover roast chicken for a little extra protein, or even some cubed ham. Yum!
Colleen says
I love leeks but never think about them for a pasta sauce. This looks so creamy and delicious. Definitely one to try!