Could this be the most delicious recipe I've made?! Maybe! Leek and onion are caramelised until golden and sweet then mixed into a creamy parmesan sauce. Flavoured with garlic, lemon juice and rosemary for a luscious pasta sauce that will become a staple. I promise you will love this creamy leek pasta, I have zero doubts!
Hello! I am seriously SO excited to be writing up this creamy leek pasta recipe, it's just all kinds of comforting deliciousness. I made this a couple of weeks ago and it was amazing but not quite right, so I have re-jigged and it's absolutely perfect.
The first test I caramelised the leeks and onion then added the cream straight in, followed by the parmesan. The parmesan ended up clumping onto the leek mixture - disaster! I did not want to lower the amount of parmesan, because, it's me!
So this version I took the leek mixture out then made the sauce before adding them back it. It turned out 100% more delish than the first time, so sometimes when things go wrong, it's a good thing!
Ingredients
Leek - Make sure to clean the leek really well, dirt gets trapped in all those layers. Cut off a few slices first if you want to do the roasted ring topping like I have. Totally not necessary though.
Onion - Caramelised onion is a must! It adds a great flavour note here.
Garlic - Fresh cloves only please! I've used 3 - 4 but use more or less if you like.
Rosemary - I love the woody but fresh note the rosemary brings, you could use thyme if you preferred.
Cream - Types of creams are called different things in different countries. I use single cream which is called light cream in the States. Heavy, double or whipping creams are too thick I find.
Parmesan - When you melt parmesan into a cream sauce it needs to be really finely grated. I use a microplane but you can use the star side of a box grater.
Lemon Juice - If you know my recipes you know I love a good old squeeze of lemon juice. In a cream sauce, it just freshens everything up and cuts through the richness.
How to make creamy leek pasta
- First, caramelise the sliced leek and onion. This just means you cook them on a low heat until they are slightly golden and sweet. Don't stress about how long to do this, you could do it for less time than I specify and it would still be amazing.
- Set the leek and onion mixture aside in a bowl and return the pan to the heat.
- Sizzle the garlic for 30 seconds then lower the heat and add the cream.
- Add the lemon juice, salt, pepper and parmesan.
- It should only be a really gentle simmer. Add your cooked pasta straight in, toss then add the leeks and onions back in.
- I always like to let the pasta gently bubble away in the sauce for a minute or two, it helps the sauce cling to the pasta. I usually undercook the pasta by a minute for this reason.
What pasta shape is best?
Use absolutely anything! Here I have used my semolina pasta dough to make homemade orecchiette. You could buy dried oreccheitte or any other shape you like, I first tested it with rigatoni. If you feel like making some fresh egg pasta, make sure you use my easy homemade pasta dough, it's the best!
Why pasta water is your best friend!
You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. I couldn't make a sauce without it.
I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. if you have seen my reels on instagram you'll notice my sauces are SAUCY.
Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
Why do I weigh my pasta?
I like accuracy OK?! It might seem an over the top step but isn't guessing how much pasta to boil kind of stressful? With weighing out your portions it means you'll get the perfect pasta to sauce ratio and that makes me happy always. Why do I give weights for fresh and dry pasta? Simple! Dried pasta, being dry, will expand and take on water so you need less of it to start.
Fresh pasta already has liquid in it, be it fresh eggs or water so you need slightly more of it as it won't change much in weight like dried pasta will. Most people do 100g dried per person or 150g fresh per person. I sometimes do more like 110g dried per person, we all know I love big portions.
How to make the roasted leek rings on top
If you feel like being a little extra and making the rings like in my photos, here is how! You might need an extra leek depending how many people you are cooking for.
- Preheat your oven to 180c (350f)
- Cut 1.5cm slices of leek
- Drizzle with olive oil
- Roast in the oven for around 10 - 15 mins but keep an eye on them!
- I cheated and finished the middle off with a kitchen blow torch.
Recipe FAQs
I like to start it on a medium heat while tossing with the butter, then I turn it down quite low so it cooks slowly. You want it to caramelise, not burn so it should never be hot enough to really catch on the bottom. Add some more butter if it gets too dry.
I use single cream which is called light cream in America. Double, heavy or whipping cream is too thick in my opinion. Add a splash more cream if you think it needs it.
Yes, absolutely! I tend to test for two as that is how many people in my house and I hate wasting food. Double all the quantities for four.
Want some other sauces to try?
If you made this creamy leek pasta and loved it, you simply MUST make my creamy roast garlic and lemon pasta. For another creamy parmesan-y delight then make my classic creamy bacon pasta sauce. My latest balsamic cherry tomato pasta is one of my personal favourites. Check out my recipe section for all the goods!
Made this pasta sauce and loved it?
I would love it so much if you could leave me a review below! Also, if you take a photo make sure you tag me on instagram so I can see it!
PrintRecipe
Creamy Leek Pasta
- Total Time: 50 minutes
- Yield: 2 people
Description
A luscious and insanely delicious creamy caramelised leek pasta sauce. Flavoured with parmesan, garlic, lemon and rosemary.
Ingredients
- Pasta, 200g dried or 300g fresh
- 3 tbsp butter, divided
- 1 large leek
- 1 onion, sliced
- 3 - 4 garlic cloves, finely chopped
- ¾ cup cream
- 60g parmesan, finely grated
- ½ tsp pepper
- ½ tsp flakey sea salt
- 1 ½ tbsp lemon juice
- ½ tbsp fresh rosemary leaves
Instructions
- Cut the green part off the leek and discard. Cut the white part down the middle lengthwise then run under a tap to get rid of any dirt. Cut into 1cm slices.
- Melt 2 tbsp butter in a frying pan over medium heat and add the sliced leek and onion.
- Toss then turn the heat down to low and cook for 25 - 30 minutes until lightly caramelised. You want the heat low enough that it doesn't catch, you'll need to stir every few minutes.
- Remove from the pan and set aside. Don't clean the pan!
- Get your pasta cooking in a pot of well salted boiling water.
- When your pasta only has 4 minutes or so to go, start the sauce.
- Return the frying pan to a medium heat and melt 1 tbsp butter.
- Add the garlic and sizzle for 30 seconds.
- Turn down the heat and add the cream, bring to a gentle simmer. Use a spoon or ideally a flat whisk to get any brown bits stuck from the onion mixed in.
- Add the lemon juice, salt and pepper.
- Add the parmesan in two or three lots, letting it melt into the cream before adding the next lot.
- Add your cooked pasta in and toss.
- Add the leek and onion mixture plus the rosemary and toss.
- Let it gently bubble away for a minute or two until the sauce thickens slightly. Add a splash of pasta water to thin if needed.
Notes
- The heat when cooking the onions and leeks needs to be quite low, you don't want them to burn but just slowly caramelise. I have an induction cook top so I can control the heat really easily. You might need to have it on the lowest heat possible.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Emma says
This was so yummy! Would highly recommend making. I added some lemon zest but otherwise followed the recipe exactly 🙂
Emilie Pullar says
Hi Emma! Thanks so much for making. I actually wanted to add lemon zest but I feel like 99% off my recipes have it so I tried to refrain haha
Hannah says
This is absolutely DEVINE. I never knew I needed a leek sauce but I did!! Can’t wait to make it again.
harmon says
very tasty 🙂
Ali says
A fantastic recipe! The flavors were diverse and very well balanced. The recipe is spot on and easy to follow. I could eat this everyday!
★★★★
Emilie Pullar says
Hi Ali! Thanks so much for making it, so glad you enjoyed! One of my faves 🙂
Flora says
This recipe is amazing. So easy to make but so rewarding.
Very heartwarming, creamy, cheesy deliciousness
★★★★★
Emilie Pullar says
Yay thanks so much!! So glad you enjoyed 🙂
Tam says
One of the best pasta recipes ever. So simple but so divine. Creamy but sharp, salty but sweet. I've made it three times and each time it's outstanding.
Emilie Pullar says
Yay so glad you love it!
Malou says
Super easy to make and it was delicious. Will definitely make it again!
Emilie Pullar says
Thanks so much for making it! 🙂
Niklas says
Not much to say other than that this was absolutely delicious! Kids loved it. I added a few tablespoons of white wine just because. Will definitely make this (and other recipes from this site) again.
★★★★★
Emilie Pullar says
Thank you so much for making! Adding white wine is always a great move! 🙂
Sharon says
Thanks you for this delicious recipe. It’s quick and easy to make using leeks, garlic and rosemary from our garden. Just love it ? Made Nicola Galloway’s sourdough pasta to accompany it.
Emilie Pullar says
Hi Sharon, thanks so much for making it so glad you enjoyed 🙂
Michelle Sanders says
Amazing!! Well balanced and comforting meal. One addition I made was to crisp up chopped green leek leaves in the oven and add those to the top of my plate of pasta. Delicious umami addition
Emilie Pullar says
Hi Michelle, so glad you enjoyed thanks so much for making it! Love the sound of the topping!