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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 and can all be made in one pot!

Looking for more pasta recipes to try? You will no doubt love this Creamy Rosemary and Garlic Pasta, or this One Pot Spicy Sausage Pasta with Sun-Dried Tomatoes, and my personal favourite…Pesto Mac & Cheese.

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.

Why you’ll love this Creamy Leek Pasta recipe…

  • The best part of this recipe is that it’s all done in one pot. This is a major bonus so that you can spend less time cleaning and extra time enjoying date night!
  • This creamy pasta is so flavorful since the pasta is cooked in chicken stock and cream. You can easily make this dish vegetarian or vegan by simply swapping out the cream for coconut milk or even cashew cream! The creamy sauce will be just as delicious. Also, the vegetable broth will be just as delicious for this pasta dish instead of chicken stock.
  • You can also add some fresh herbs to add an extra layer of flavor. I love making this recipe with some fresh rosemary or thyme.

What you’ll need to make this One Pot Pasta Dish with Caramelized Leeks…

  • 1 tbsp of olive oil

  • 4 cloves of garlic, minced

  • 2 medium leeks or 1 large one, chopped. White and light green parts of the leeks only.

  • 1 shallot

  • 540 g of pasta of your choice

  • 3 3/4 cups of Chicken Stock

  • 3/4 cups of heavy cream

  • 1/4 tbsp of red pepper flakes

  • 2 sprigs of fresh thyme

  • 1/2 teaspoon of salt

  • a few cracks of fresh black pepper

  • grated Parmesan cheese for garnish

How to make this Creamy Leek Pasta…

  1. Wash your leeks carefully (they are often quite dirty around the foliage area) and pat dry with paper towels.
  2. Chop your leeks, only using the light green parts and white parts. Discard the leek greens.
  3. Add a tablespoon of the oil to the bottom of a large pot or dutch oven on low-medium heat. Add in your garlic, shallots, and leeks and cook until all ingredients become soft, about 5-7 minutes.
  4. Stir in the chicken stock, heavy cream, red pepper flakes, a generous pinch of salt, black pepper and pasta into your pot. Stir to mix all ingredients.
  5. Turn up to medium-high heat to bring to a boil, then reduce to low heat. Cook for about 12-15 minutes until al dente, or according to package directions. It’s ready once a creamy sauce has formed. This may vary depending on the pasta you are using, just ensure to not overcook your pasta.

Garnish with some freshly grated parmesan cheese and enjoy! Store leftovers in an airtight container for up to 4 days.

 

 

 

Creamy Leek Pasta – Easy One Pot Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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 of olive oil
  • 4 cloves of garlic, minced
  • 2 medium leeks
  • 1 shallot
  • 540 g of pasta of your choice
  • 3 3/4 cups of Chicken Stock
  • 3/4 cups of heavy cream
  • 1/4 tbsp of red pepper flakes
  • 2 sprigs of fresh thyme
  • 1/2 teaspoon of salt
  • a few cracks of fresh black pepper
  • grated Parmesan cheese for garnish

Instructions

  1. Wash your leeks carefully (they are often quite dirty around the foliage area) and pat dry with paper towels.
  2. Chop your leeks, only using the light green parts and white parts. Discard the leek greens.
  3. Add a tablespoon of the oil to the bottom of a large pot or dutch oven on low-medium heat. Add in your garlic, shallots, and leeks and cook until all ingredients become soft, about 5-7 minutes.
  4. Stir in the chicken stock, heavy cream, red pepper flakes, a generous pinch of salt, black pepper and pasta into your pot. Stir to mix all ingredients.
  5. Turn up to medium-high heat to bring to a boil, then reduce to low heat. Cook for about 12-15 minutes until al dente, or according to package directions. It’s ready once a creamy sauce has formed.
© Christopher
Category: Main Course

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