Creamy Leek Pasta Dish
Elevate weeknight dining with this Creamy Leek Pasta Dish, a luxuriously comforting meal that brings together tender pasta and a velvety, leek-infused sauce. Perfectly caramelized leeks paired with rich heavy cream, a hint of garlic, and a splash of lemon juice create a flavorful balance of earthiness and brightness. Parmesan cheese melts seamlessly into the sauce for a touch of indulgence, while optional fresh parsley adds a pop of color and freshness. Quick and easy, this recipe takes just 35 minutes from start to finish, making it ideal for busy evenings or when you want a restaurant-quality meal at home. Customize with your favorite pasta shape, and don’t forget to reserve some cooking water to achieve the perfect sauce consistency. A true celebration of simple yet bold flavors, this creamy leek pasta is bound to become a family favorite!
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Recipe Information
Ingredients
- 300 g pasta (e.g., fettuccine, penne, or spaghetti)
- 2 pieces leeks (large, white and light green parts only)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 pieces garlic cloves, minced
- 200 ml heavy cream
- 100 ml chicken or vegetable stock
- 50 g grated Parmesan cheese
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
While the pasta cooks, thoroughly wash the leeks to remove any grit. Slice them into thin rounds (white and light green parts only).
In a large skillet, heat the butter and olive oil over medium heat until melted. Add the sliced leeks and a pinch of salt, and cook for 8-10 minutes, stirring occasionally, until soft and slightly caramelized.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the chicken or vegetable stock, stirring to deglaze the pan. Let it simmer for 2 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Let the sauce cook for 3-4 minutes until it thickens slightly.
Stir in the grated Parmesan cheese and lemon juice, allowing the cheese to melt into the sauce. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to coat in the creamy leek sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.
Remove the skillet from the heat and garnish with freshly chopped parsley, if using.
Serve immediately, and enjoy your Creamy Leek Pasta Dish!
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 716 mg | 55% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
