Spaghetti with Leek Alfredo
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 large stalk leek, sliced, thoroughly washed and drained
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon chicken or vegetable bouillon granules
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups cooked al dente whole wheat spaghetti
  • Freshly grated Asiago or Parmesan cheese for serving
  1. Heat the butter in a skillet over medium-high heat and saute the leek until soft, 5-7 minutes. Stir in the flour and cook for another minute. Stir in the cream and milk and add the bouillon, salt and pepper. Bring to a boil, reduce the heat to medium, cover and simmer for 5 minutes until thickened. Add salt and pepper to taste. Add the cooked spaghetti and toss to coat.
  2. Serve immediately with freshly grated Asiago or Parmesan cheese.
Recipe by The Daring Gourmet at