Friday, October 23, 2009

Pasta with a Creamy Leek Sauce

I picked up some leeks over the weekend with the intention of making soup. But I never got around to it, so I needed to find some other way to use them.

Several months ago I bookmarked this recipe for Fusilli with Creamy Leek Sauce on Food and Wine. But after reading the recipe, I realized I didn't have a lemon and didn't feel like running out! I also was in the mood for something creamier. I used the recipe as inspiration and came up with the following recipe -

  • 1/2 lb cooked pasta; I used what I had on hand, cappelini
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 leeks, dark green ends removed; white and pale green parts washed thoroughly and chopped
  • 2 cloves garlic, pressed
  • Pinch of red pepper flakes (optional)
  • 1/4 c white wine
  • 3/4 c light or heavy cream
  • Sea salt and white pepper
  • Cheese; I used a shredded Italian blend, approximately 3 tbsp
  • Tools: blender or handheld immersion blender


  • Heat olive oil and melt butter in a pan over medium heat. If you plan on using an immersion blender later in this recipe, use a deeper pot, not a pan.
  • Add chopped leeks and stir occasionally, letting them soften, for about 6 minutes.
  • Add the garlic, saute 2 more minutes.
  • Add the wine; cook slowly until it has completely reduced.
  • Add the cream and bring to a simmer. Season with salt and pepper.
  • Remove from the heat and blend with a handheld, or transfer to a blender and blend. I pulsed my handheld through it quickly as I still wanted some texture and chunks of leeks, not a completely creamy sauce.
  • Add the cheese and stir. Adjust salt and pepper if needed. Toss with pasta and serve.

I loved this! What a great way to use leeks. They give such great flavor, close to that of an onion but sweeter. I served the pasta with some seasoned and sauteed chicken breast tenderloins.

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1 comment:

  1. Yum! Give me a big ole bowl or plate of pasta anytime & I'm a happy camper.