Leek Alfredo
This post may contain affiliate links. See my disclosure policy.
This Leek Alfredo recipe features fresh leek in a superbly rich and creamy Alfredo sauce. Toss it with some pasta and dinner is ready in just 15 minutes!
Be sure to also try our classic Fettuccine Alfredo, inspired by one of Hollywood’s most iconic restaurant!
Several years ago we had to run a spontaneous errand and I had 15 minutes to get dinner on the table. I didn’t have time to thaw any meat or chicken, so that meant it would need to be something meatless. I opened the fridge and perused the shelves and drawers. Nothing was standing out. My eyes finally rested on some leek. So I grabbed that and put it on the counter. Next I opened the pantry door and scanned the shelves and my eyes stopped at the pasta pasta. Leek with pasta. I could work with that.
Before I had decided on what exactly I was going to do with it, I was chopping and rinsing the leek, heating some butter in a pan, and sauteing the leek. I love the smell of sauteed leek and I allowed the aroma to guide my hands to the other ingredients. Within a few minutes I had a luscious creamy leek sauce for my pasta. And after just 15 minutes dinner was served and everyone at the table loved it, kids included. A sprinkle of freshly grated Asiago or Parmesan cheese added the final touch and all tummies were satisfied. Super simple, super quick, and super tasty.
Leeks are something that I grow in my garden every year. They overwinter beautifully and I usually have 80-100 of them ready to harvest. I chop, blanch and freeze them (see my tutorial on How to Freeze Leeks) and they’re super convenient to have on hand that way, ready to toss into a soup or stew or bake in a quiche or frittata. Leek is such a wonderful thing that it needs very little embellishing. In the case of this Leek Alfredo, it needs little more than butter and cream to transform into something utterly delicious. I’m confident this creamy leek sauce will be as much a hit in your home as it is in ours!
Leek Alfredo Recipe
Be sure to thoroughly rinse the leek as it’s notorious for trapping dirt inside of its layers. Slice it, wash it in a colander and then drain. And start cooking the pasta right at the start so that it’s ready when your sauce is.
Heat the butter in a skillet and saute the leek until it’s soft, 5-7 minutes, stir in the flour and cook for another minute or two, stir in the cream, milk, bouillon, and salt and pepper. Bring it to a boil, reduce the heat to medium, and simmer covered for about 5 minutes until thickened.
Toss the pasta in the sauce, using a little of the pasta cooking water if needed to thin it out, and serve immediately with some freshly grated Asiago or Parmesan cheese.
Enjoy!
For more leek recipes be sure to try our:
- Loaded Colcannon
- Bacon and Leek Quiche
- Bacon, Leek and Roasted Tomato Quiche with Polenta Crust
- Fingerling Potatoes with Leek
- Cream of Jerusalem Artichoke, Leek and Potato Soup
Save This Recipe
Enter your email address and we'll send it straight to your inbox!
Leek Alfredo
Ingredients
- 1 large leek , sliced then thoroughly washed in colander and drained
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 cup whole milk
- 1-2 teaspoons chicken or vegetable bouillon base (e.g., Better Than Bouillon)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounces spaghetti , cooked al dente (or pasta of choice)
- freshly grated Asiago or Parmesan cheese for serving
Instructions
- 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 or two. 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.Serve immediately with freshly grated Asiago or Parmesan cheese.
Nutrition
Originally published on The Daring Gourmet May 7, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Excellent! I made this last week and again tonight. I added chicken thighs to add some protein. Tonight I swapped zucchini noodles for the noodles. This recipe is definitely a keeper!
That’s wonderful, Catherine, I’m so glad you enjoyed it and really appreciate the feedback!
Simple ingredients, easy to prepare, but packed with flavor. I added oven-baked meatballs. Wonderful.
I’m so happy you enjoyed it, Diana, thank you very much for the feedback! <3
I enjoy leeks a lot, I use to make leek tart it almost everything here manus the nudles it’s so teasty
I agree, Sara, and I’m always amazed at how many people I come across who have never cooked with them! They’re one of my most favorite veggies <3
Made this last night and we loved it! Thank you!
Awesome, so glad it was a hit, Cori!
Yummy, this sounds fantastic!
Thanks, Kate! Give it a try and you’ll love it!
So simple yet so appetizing. Have to remember this next time I buy leeks. I just love leeks, don’t eat them often enough because my husband usually wrinkles his nose at the sight of them (same thing with zucchini, aubergines, fennel… men), but sometimes I just don’t care.
I know, I love leek, too! I can understand zucchini, fennel and especially aubergine, but what could there possibly be offensive about leek? :) He probably won’t even know what it is when you make this – he’ll just see some green and assume it’s green onions or something else. If not, you can enjoy it by yourself! ;)