This leek pasta recipe combines the subtle sweetness of leeks, hints of fennel, and hearty pasta to create a flavourful meal. This dish brings together wholesome ingredients for a comforting vegetarian dinner.
Leek Pasta: A Simple and Creamy Comfort Dish
This leek pasta recipe combines the subtle sweetness of leeks, hints of aromatic fennel, and hearty pasta to create a flavourful and comforting meal.
This simple yet delicious dish is perfect for any night of the week, whether you are looking for a quick and easy meal or something more special to impress guests. With just a few ingredients and minimal prep time, this leek pasta recipe is sure to become a staple in your meatless recipe box. It’s such a crowd pleaser, like my leek tart, Mediterranean orzo salad or Tortellini Pasta Salad.
I have based this recipe on my mum’s “world-famous” fondue de poireaux, where leeks, rather than being caramelised, are slowly cooked until they have a melt-in-the-mouth consistency. This method of cooking gives them a soft consistency while enhancing their delicious flavours. I love her version which she serves with pretty much anything.
For this leek pasta recipe, I have adapted her method and I am cooking the leeks slightly quicker in oil and butter with shallots and garlic. I am also adding fennel seeds, thyme, lemon zest, and walnuts for some extra flavour layers and extra crunch. While the leeks are “sweating away”, I am cooking the pasta in a separate pan.
This recipe can be made with any type of pasta, however I do like to use orecchiette for it. Orecchiette is a delicious pasta originating from the Puglia region in Southern Italy. It is shaped like small, concave discs, resembling tiny ears. The name “orecchiette” actually translates to “little ears” in Italian. The unique shape of orecchiette makes it the perfect pasta to hold onto chunky vegetable sauces. Small shell pasta, known as “conchigliette” is another favourite of mine for vegetable-loaded pasta sauces.
Once the leeks are cooked, I make a simple sauce with milk, cornflour (aka corn starch in the US), parmesan-style cheese, and a simple seasoning of salt and pepper. Depending on your dietary preferences, you can use dairy or non-dairy milk and cheese for a vegan alternative. I recommend using a neutral non-dairy milk like soya milk and either my Cashew Parmesan or Nurishh Gran Vegiano (my two favourite vegan parmesan-like cheese alternatives).
For more inspiration check out this 5 Best Homemade Pasta Sauces roundup.
Must-try pasta recipes
- Asparagus Pasta
- Gochujang Pasta
- Pasta with Tahini Sauce
- Butternut Squash Pasta Sauce
- Miso Pasta With Spring Vegetables
Watch how to make this leek pasta recipe
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How to make this leek pasta recipe
Ingredients needed
To make this creamy leek pasta recipe, you will need some dry pasta, leeks, shallots, fennel seeds, fresh thyme, lemon, garlic, olive oil, butter, milk, cornflour, parmesan-style cheese, walnuts, plus salt and pepper.
To minimise any food waste, I am using both the green and white parts of the leeks. As explained above, I like to use orecchiette pasta to make this dish but it works with all types of pasta.
Step 1: Cook the leeks
Heat the oil and butter over medium-high heat in a large shallow casserole or frying pan. Add the shallots and cook until soft, about 3 minutes.
Next, add the leeks, fennel seeds, thyme, garlic, and lemon zest. Stirring often, cook until the leeks are completely soft, about 15 minutes.
Step 2: Make the sauce
Stir the milk and cornflour into the leek mixture and cook until the sauce thickens, about 3 minutes. Season to taste with salt, pepper, and lemon juice.
Step 3: Cook the pasta
While the leeks are “melting away”, cook the pasta in a separate pan according to packet instructions.
Step 4: Combine and serve this leek pasta
Combine the drained pasta with the leek mixture. Stir in the parmesan cheese and walnuts. Season to taste with more salt, ground black pepper, and lemon juice if desired. Serve straight away with some extra parmesan on top.
Serving suggestions
This leek pasta recipe can simply be served on its own. You can also pair it with a simple side salad made with mixed greens, cherry tomatoes, and cucumber, and tossed in a light vinaigrette. You can also serve it with slices of crusty bread or garlic bread.
Common questions about this leek pasta recipe
Absolutely, and as mentioned above this is the way I make this dish. First, this prevents food waste and second, the difference in taste and texture between the white and green parts of the leeks gives a more balanced flavour to the final dish. Also keep in mind that while the white parts of leeks are often praised for their mild flavour and tenderness, the green parts contain more fibre. Don’t waste it … use the whole leek!
Yes, you can cook the leek in advance (up to step 4) and/or also pre-cook the pasta (or use leftover cooked pasta). The only step that I do not advise to cook ahead is the sauce (step 5) as reheating it would make this dish too dry.
I wouldn’t freeze it! Pasta dishes with creamy sauces are best eaten fresh. When frozen, the texture of the sauce and pasta can change upon thawing and reheating, often becoming grainy or separating. You can however refrigerate any leftovers for up to two days.
I hope you enjoy this leek pasta recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Leek Pasta Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter (conventional or dairy-free)
- 100 g shallots, finely sliced
- 500 g leek, cut into 1cm (1/3 inch) thick slices
- 1 ½ Tbsp fennel seeds
- 3 sprigs of fresh thyme
- 2 garlic cloves, grated
- Zest of 1 lemon
- 500 ml milk (conventional or dairy-free)
- 1 Tbsp cornflour
- 300 g dry pasta (I used orecchiette)
- 75 g grated parmesan-style cheese plus extra to serve
- 75 g walnuts, roughly crushed
- salt& pepper to taste
- Lemon juice to taste
Instructions
- Heat the oil and butter over medium-high heat in a large shallow casserole or frying pan.2 Tbsp olive oil, 2 Tbsp butter
- Add the shallots and cook until soft, about 3 minutes.100 g shallots, finely sliced
- Add the leeks, fennel seeds, thyme, garlic, and lemon zest.500 g leek, cut into 1cm (1/3 inch) thick slices, 1 ½ Tbsp fennel seeds, 3 sprigs of fresh thyme, 2 garlic cloves, grated, Zest of 1 lemon
- Stirring often, cook until the leeks are completely soft, about 15 minutes.
- Stir the milk and cornflour into the leek mixture and cook until the sauce thickens, about 3 minutes. Season to taste with salt, pepper, and lemon juice.500 ml milk, 1 Tbsp cornflour, salt& pepper, Lemon juice
- In the meantime, cook the pasta according to packet instructions.300 g dry pasta
- Combine the drained pasta with the leek mixture.
- Stir in the parmesan and walnuts. Season to taste with more salt, pepper, and lemon juice if desired.75 g grated parmesan-style cheese, 75 g walnuts, roughly crushed
- Serve straight away with some extra parmesan on top.
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