Pasta with leek cream is a simple and quick dish to prepare. Just a few minutes, right while the pasta is cooking, and the sauce is ready: a soft cream that wraps the pasta. Leeks, although belonging to the same family as garlic and onions, have a milder taste. I chose to prepare the pasta with leek cream as simply as possible, keeping the dish vegetarian, but you can add sliced speck or anchovies in the sauté if you like.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 6.3 oz pasta (short)
- 7 oz leeks (cleaned)
- 1 clove garlic
- 1 tsp breadcrumbs
- to taste smoked paprika
- to taste fresh chopped parsley
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Non-stick skillet
- 1 Low-sided casserole
- 1 Immersion blender Kenwood
- 1 Cutting board
- 1 Chef's knife
- 1 Pasta pot
Steps
In a non-stick skillet, add the breadcrumbs, smoked paprika to your taste, and chopped parsley. Let it toast for a couple of minutes to make the bread crispy. Separately, in a low-sided casserole, sauté the garlic clove with oil, then add the leek cut into rings. Let it wilt, and if necessary, add a little hot water to cook. Season with salt. When ready, remove the garlic and transfer the leek (keeping some whole rings for decorating the dish) into the immersion blender cup and blend to obtain a cream. Boil the pasta in plenty of salted water, drain it al dente, and toss it in the leek cream. Serve with the reserved leek rings and paprika breadcrumbs.
Notes
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