This creamy leek pasta is the perfect balance of comfort and elegance, combining soft, caramelized leeks with a rich, velvety sauce made with garlic, shallots, and a hint of red pepper flakes. Ready in under 30 minutes, this dish is perfect for a weeknight dinner yet impressive enough for entertaining. The subtle sweetness of the leeks paired with the creamy sauce and freshly grated Parmesan creates a beautifully satisfying meal.
Looking for more pasta recipes to try? You’ll love this Creamy Rosemary and Garlic Pasta, One Pot Spicy Sausage Pasta with Sun-Dried Tomatoes, or Pesto Mac & Cheese.
I have always been a fan of creating simple yet elevated dishes, and creamy leek pasta is no exception. One cold evening, I was looking for something hearty but not too heavy and decided to give leeks a starring role in a pasta dish. The result? A delicate, creamy pasta with a deep, rich flavor, complemented by the caramelized sweetness of the leeks and the warmth of garlic and red pepper flakes. As a recipe developer for over a decade, I love sharing recipes that bring out the best in seasonal ingredients, and this creamy leek pasta has quickly become a favorite for both my family and readers alike.
Ingredients You’ll Need For This Leek Pasta
- Leeks: Use only the white and light green parts of the leeks. They become wonderfully soft and caramelized, adding natural sweetness to the dish.
- Garlic and Shallot: These aromatics provide depth and complexity to the sauce.
- Chicken Stock: Helps to build the sauce while keeping it light yet flavorful.
- Heavy Cream: For that luscious, creamy texture that makes this dish irresistible.
- Red Pepper Flakes: Add a subtle kick to balance the creaminess.
- Fresh Thyme: Earthy and fragrant, thyme adds a wonderful herbal note to the sauce.
- Parmesan Cheese: Grated on top to finish the dish with a touch of savory richness.
Additions, Variations, and Substitutions
- Add Protein: Toss in some cooked chicken, pancetta, or shrimp for added protein.
- Vegan Option: Use vegetable broth instead of chicken stock, and swap the heavy cream for a non-dairy alternative like coconut cream or cashew cream.
- Gluten-Free: Simply substitute regular pasta with gluten-free pasta.
- Lemon Twist: For a fresh and zesty flavor, add a squeeze of lemon juice before serving.
- Extra Veggies: Throw in spinach, kale, or peas for added nutrition and texture.
My Expert Tips for Making This Recipe
- Cleaning Leeks: Leeks can trap dirt between their layers. Be sure to slice them lengthwise and rinse thoroughly under cold water.
- Caramelize the Leeks Slowly: Cook the leeks over medium heat, allowing them to soften and caramelize slowly for the best flavor.
- Save Some Pasta Water: Reserve a cup of pasta water to help thicken the sauce and make it extra creamy.
- Don’t Overcook the Pasta: Cook the pasta just shy of al dente, as it will continue cooking when combined with the sauce.
How to Make Creamy Leek Pasta
Step 1: Prepare the Leeks
Slice the white and light green parts of the leeks. Rinse thoroughly to remove any dirt, then pat dry.
Step 2: Cook the Aromatics
In a large pan over medium heat, add the olive oil and sauté the garlic, shallots, and leeks until they soften and caramelize, about 10 minutes.
Step 3: Build the Sauce
Add the red pepper flakes, thyme, salt, and pepper to the pan. Stir in the chicken stock and let it simmer for 5-7 minutes, reducing slightly. Next, pour in the heavy cream, stirring continuously to combine.
Step 4: Cook the Pasta
While the sauce simmers, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.
Step 5: Combine and Serve
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency. Garnish with freshly grated Parmesan cheese and serve!
Recipe FAQs
Can I use a different type of pasta?
Absolutely! Any type of pasta works well with this sauce. I recommend a long pasta like spaghetti or linguine, but penne or rigatoni also work great.
How do I store leftovers?
Store leftover creamy leek pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken stock or water to loosen the sauce.
Can I make this recipe vegan?
Yes! Use vegetable stock and swap the heavy cream for coconut cream or another dairy-free alternative.
When are leeks in season? Leeks are in season a few times a year, but peak from October to February (depending on harvesting locations). In Canada, leek season starts in August and fresh leeks are often harvested well into October.
Is a leek an onion? Leeks are in the garlic, shallots, onion / green onions and chives family and have a lighter sweet onion flavour. Kind of like a very mild version of white onions. They are perfect additions to soups, stews and even pasta. Leeks are also a good source of iron, magnesium, fibre, and a good source of vitamins A, C and K.
Tips for Making Ahead, Leftovers, and Storage
- Making Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it on the stovetop, and add cooked pasta when ready to serve.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat with a splash of chicken stock or reserved pasta water.
- Freezing: While creamy pasta dishes are best enjoyed fresh, you can freeze the sauce separately for up to 2 months. Thaw in the fridge and reheat gently before adding fresh pasta.
What to Serve With Creamy Leek Pasta
Creamy leek pasta is delicious on its own, but you can pair it with these sides for a complete meal:
- Green Salad: A fresh green salad with a light vinaigrette complements the richness of the pasta.
- Garlic Bread: Serve with crusty garlic bread to soak up the creamy sauce.
- Grilled Chicken: Add grilled chicken or shrimp for an extra protein boost.
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Creamy Leek Pasta – Easy One Pot Recipe
If you are looking for an easy recipe for a busy weeknight, you will love this decadent 30-minute meal. Be warned, this isn’t a boring pasta with canned sauce weeknight dinner. This creamy leek pasta is a weeknight “date night” worthy delicious meal. The best part is that this wonderful recipe only requires a few simple ingredients.
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 medium leeks or 1 large leek, chopped (white and light green parts only)
- 1 shallot, chopped
- 540 g pasta of your choice
- 3 ¾ cups chicken stock
- ¾ cup heavy cream
- ¼ tbsp red pepper flakes
- 2 sprigs fresh thyme
- ½ tsp salt
- Freshly cracked black pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
- Cook the aromatics: In a large pan over medium heat, add olive oil, garlic, leeks, and shallot. Sauté for 8-10 minutes until softened and caramelized.
- Prepare the sauce: Add red pepper flakes, thyme, salt, and black pepper to the pan. Pour in chicken stock and let it simmer for 5-7 minutes until reduced slightly. Stir in the heavy cream.
- Cook the pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Combine: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, use reserved pasta water to loosen it.
- Garnish and serve: Serve with freshly grated Parmesan cheese on top. Enjoy!
Notes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
