Skip to content

Vegetarian, Classics and bistro fare

Pasta with leeks and parmesan

Pasta with leeks and parmesan is a creamy pasta dish for 4, ready in 30 minutes, very easy to make, and it costs €1.70 per serving. The key is slicing the leeks thin so they melt into the cream instead of staying in chunks, and adding the parmesan at the table so it keeps its sharp flavor.

Tonight it's all soft and cozy, pasta coated in melting leeks and cream, topped with parmesan.

Pasta with leeks and parmesan
Total time
30 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Thinly sliced leeks melt slowly in butter until they're almost creamy, then get folded into a cream sauce lifted with a pinch of nutmeg. The penne hold onto that sauce well in their ridges, and parmesan adds a salty, pointed flavor that balances out the mellow, melted leeks.

This is a weeknight dish that barely asks for your attention, the pasta boils on one burner while the leeks simmer gently on the other. Kids usually love it without complaint, the texture is soft and the leek flavor stays mild once cooked this way. For a Sunday dinner or a meal with friends, just double the parmesan you set out at the table.

The ingredients

4 people

Pantry

  • Pasta (penne)often in the pantry 400 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Leeks 4

Dairy

  • Liquid heavy cream 20 cl
  • Parmesan 60 g
  • Butter 30 g

Allergens Gluten, Lactose

The step by step recipe

  1. Trim off the dark green tops of the leeks, split them lengthwise, wash them well and slice thinly.

    Sand hides between the layers, rinse the slices under clear water fanned out.

  2. Melt the butter in a sauté pan and let the leeks cook down over low heat, stirring now and then. 15 min

    Add a couple tablespoons of water and cover, they'll steam gently without ever browning.

  3. Meanwhile, cook the pasta in a large pot of salted boiling water. 10 min

    Save a ladle of the cooking water, it'll loosen the sauce if it gets too thick.

  4. Pour the cream over the leeks, add the nutmeg, salt, pepper and let it simmer gently for a few minutes. 3 min

    Taste before adding more salt, the parmesan will already bring plenty.

  5. Toss the drained pasta with the sauce, sprinkle with half the parmesan and serve the rest at the table.

    Mix off the heat so the cream doesn't split.

Our tips to get it right

  • Pick firm leeks with a clean white part, that's the section that melts best and gives the sauce the most flavor.
  • If the sauce thickens too much while you wait on the pasta, loosen it with a splash of the reserved pasta water instead of more cream.
  • Grate the parmesan yourself right before serving rather than using pre-grated, it melts better and keeps more flavor.

The variations

  • Swap the liquid cream for a soy or oat based cream for a dairy free version.
  • Add smoked bacon bits cooked alongside the leeks for a heartier, less vegetarian version.
  • For kids in a hurry, blend part of the leek sauce until smooth so it's easier for little ones to eat.

What to serve it with

  • A green salad with vinaigrette
  • Fresh bread for the sauce
  • A glass of lemon water

Storage

This dish keeps for 2 days in the fridge in a sealed container. Reheat gently in a pan with a splash of milk or water to loosen the sauce back up. Freezing isn't recommended, the cream sauce tends to separate once thawed.

Questions about this dish

Can I use a different pasta shape instead of penne?

Yes, any short pasta works well, like fusilli or small shells. Long pasta shapes aren't ideal since the leek sauce doesn't coat them as easily.

How do I keep the leeks from releasing too much water?

Cook them over low heat with the lid on, the steam is enough to soften them without extra liquid. If water remains at the end, let it reduce uncovered for a few minutes before adding the cream.

Can I make the leek sauce ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed container. Reheat it gently before tossing it with freshly cooked pasta.

Can I replace the parmesan with another cheese?

Yes, grana padano or a well aged comté work great in its place. Avoid milder cheeses, they tend to get lost under the leek flavor.

How long does it take to make pasta with leeks and parmesan?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in pasta with leeks and parmesan?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pasta with leeks and parmesan cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Family and bistro classics

See all

Recipes with cream

See all