Sweet oniony leeks are paired with garlic, parmesan, and butter in this rustic and delicious Creamy Leek and Garlic Spaghetti. This recipe, although vegetarian, is hearty and filling and can be on your dinner table in thirty minutes or less!

A few weeks ago, I was on a leek craze. I tend to use one particular ingredient over and over again at certain times. The reason for this varies – sometimes I’m really craving that individual food item, and sometimes it’s because I have an abundance of it in my fridge or pantry because I’ve managed to hit a great grocery sale! For this particular recipe, Creamy Leek and Garlic Spaghetti, leeks were abundantly stocked in our fridge.
It just so happened that I needed to make something for dinner that was quick and easy. John.e never says no to pasta, but I really didn’t feel like making pasta with your typical tomato sauce once again. I thought of making mac and cheese instead, but that’s a long process and I really didn’t have the time. Since I knew I had leeks, garlic, and parmesan on hand, I decided to make a creamy, cheesy, oniony sauce. It was a hit, so I’m sharing it with you today.
I always have parmesan and milk in my fridge. And, I always have garlic, onions, and dried pasta too. Pairing the sliced leeks with the onion just made sense, so I thought I’d give it a go. I’m so glad I did too because this pasta dish was absolutely delicious and the fact that it was rather budget-friendly, quick and easy too, made it even more enjoyable!
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LET’S TALK LEEKS
I love cooking with leeks. I think there are two reasons why I love cooking with leeks so much. Now, before you judge me or think I’m crazy, give me a minute to explain why. First, leeks are inexpensive and super flavourful! They have a mild, onion-like taste. In their raw state, leeks are crunchy and firm, but when they are cooked, they break down and release all of that oniony flavour.
The second reason I like to cook with leeks is where your judging me might come into play. Okay, here goes: they are just so satisfying to chop. Does that make me weird? Do you know what I’m talking about though? When you trim off the top, dark green, tough portion and slice the leek lengthwise to wash out the dirt which might have become trapped in the many layers, those circular layers, and those different shades of greens, really appeal to me.
I find the washing part of a leek very therapeutic. (I’m going to get hate mail, I just know it!) Next, the slicing action is like a dance – really it is! I’ve been practicing my knife skills for years. Every chance I get, I like to practice and hone my fast chopping method. I call it my method because I’m pretty sure it’s not a chef-approved method, but it works for me! So, what I’m trying to say is, when you chop across the leek and all of those shades of green bounce on your cutting board, it’s therapeutic. I promise!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Pasta – I’m using spaghetti, but any pasta shape will do just fine.
- Leek – They are alliums which means they’re related to garlic, chives, shallots, and onions and they have a sweet, oniony flavour.
- Onions – You can use yellow or white onion
- Garlic – Fresh garlic is best!
- Butter – I like to use salted butter because it makes the leek and onion even more delicious and savoury. You can use unsalted butter, but be sure to taste and season with more salt if needed at the end.
- Salt & Pepper – Seasonings are needed. I love lots of black pepper in this recipe.
- Milk – I use whole milk in recipes unless otherwise stated.
- Parmesan Cheese – I love to use freshly grated parmesan whenever possible, but I’m not against the kind bought in a can either if that fits better into your grocery budget.
- Pasta Water – Reserve a quarter cup of pasta water before you drain the pasta. You will use it to help make the sauce later.
- Parsley – For freshness and garnish.
HOW TO CLEAN LEAKS
Begin by chopping off the stringy roots at the bottom and the dark green portion at the top. The dark green part of the stalk can be rather tough and chewy to eat. Remove those and add them to your compost pile or save them if you ever make homemade stock. If you do plan to use them, simply store them in an airtight bag in the freezer until you’re ready to make some.
Next, cut the leek in half lengthwise. Lay each half cut-side-down on your cutting board, and cut them into thin half-moons. Leeks are dirty inside and that’s completely normal. Leeks are often filled with dirt and sand, so cleaning them is an important part of the cutting process.
Once you’ve cut all the leeks into thin slices, add them to a colander. Rinse them under cool running water, tossing them to remove any dirt or debris. When the chopped leeks are clean, use a paper towel or kitchen towel to blot them dry before you start to cook.

COOKING PERFECT PASTA EVERY TIME!
Someone once told me that I prepare pasta like an old Italian grandma. That has stuck we me for so many years. You see, Dear Reader, I’m far from perfect, but cooking pasta is one thing I can certainly do perfectly. I don’t care what the back of the pasta package says, cook your pasta according to taste and texture. Ignore everything else. Here are my 4 steadfast rules. If you follow these, you’ll have the best-tasting pasta possible!
Rule #1: Say no to oil!
Do you add oil to your pasta water before adding the pasta? Stop that right now! I don’t know who’s responsible for that, but I have seen some TV chefs do it! If you add oil to your pasta water, do you know what happens when you put the sauce on it? The sauce won’t stick as well as it should. It will slide off because the oil prevents it from sticking.

Rule #2: Add extra salt!
Salt the water. I used to be so afraid of salting pasta water because I thought it would be too salty to eat. Salting the water, before you add the pasta, is the only chance you get to season that pasta. Let the water come to a full boil before adding your salt. The water should taste like the ocean.
Don’t dump the salt in; stir it in. Preventing the salt from settling at the bottom of your pot will keep your pot looking shiny and new. If you have pots with what looks like a tarnished or unpolished interior bottom, it’s because salt sat at the bottom of your pot.
Rule #3: Get that pasta moving about immediately!
Lastly, stir the pasta for a good minute when you first add it to the water. This helps to wash off some of the starch and prevents the pasta from sticking to the pot and to itself. I always pull out a piece of pasta 4 minutes before the package says it will be ready. Taste it. Chew it. It shouldn’t be completely soft. If it has a bit of bite left in the center, get it out of the water and drain it immediately. You can thank me later!

Rule #4: Do not rinse!
So many of us are tempted to rinse pasta under running water after it’s been drained. I think it comes from the notion that it gets rid of the starch. Well, it does in a way. But, when pasta begins to cool off and dry a bit, it comes a little sticky. That stickiness soaks up pasta sauce, so don’t flush it out!
A quick drain is all you need. Get the pasta into a bowl or onto a plate. Get the sauce on it and serve it up. If you are one of those people that rinses pasta so that it doesn’t get sticky, hold off on cooking it until your sauce is ready. That way, it won’t have time to get stuck before you plate it up!
HOW TO MAKE CREAMY LEEK AND GARLIC SPAGHETTI
Begin by cooking the spaghetti according to the package instructions. Remember, whatever cooking time the package suggests, cut it back by 2-4 minutes, depending on how well you like your pasta to be cooked. The pasta will cook more when added to the sauce, so it’s best to slightly undercook it at this point. Once the pasta is cooked, remove a quarter cup of the pasta water and set it aside. Drain the rest and set the cooked pasta aside.
In a large skillet, over medium heat, add the butter, onions, leeks, salt, and ground black pepper. Stir the ingredients together and cook until the onions are translucent and the leeks have wilted a bit – about 5 minutes. Next, add the garlic and cook for 2 more minutes.
Add the milk and parmesan cheese. Stir to combine with the vegetables. Next, add the cooked pasta and toss with tongs until well coated. At this point, add some of the reserved pasta water if needed. Only use the pasta water if the butter and milk sauce is too thick. In my case, I used all of the reserved pasta water. Cook, continuing to toss, for two minutes to fully reheat the pasta. Plate and garnish with more parmesan and fresh chopped parsley.

SERVING SUGGESTIONS
Creamy Leek and Garlic Spaghetti is quite flavourful and filling. To be quite honest, a side or any other serving suggestions are not needed, however, I cannot resist bread! You can toast the bread under your broiler and rub it with a peeled garlic clove for more garlicky flavour, or you can grill the bread too. In fact, when it comes to bread, a nice piece of crusty bread smeared with a bit of salted butter would be my choice here.
If you want to make this recipe spread and feed more than four people, try adding a side of steamed broccoli. You can never go wrong with steamed broccoli as a side to pasta. You can also serve this pasta as a side itself to some really nicely roasted or grilled chicken!
To add more flavour and protein, why not fry up some bacon and crumble it over the pasta? You can serve the bacon on the side and let your family add it themselves should they wish. It’s a great way to prepare this dish if you are serving both meat eaters and vegetarians at the same time!
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Creamy Leek and Garlic Spaghetti
Ingredients
- 450 grams spagetti, cooked and drained; 1/4 cup of the pasta water reserved
- 1/4 cup salted butter
- 2 large leeks, trimmed, cut into 1/4 inch slices, and cleaned
- 1 medium onion, finely chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 4 cloves garlic, minced
- 1/4 cup whole milk
- 1/2 cup parmesan cheese
- 1/4 cup reserved pasta water
- Parsley, finely chopped, for garnish
Instructions
- Begin by cooking the spaghetti according to the package instructions. Remember, whatever cooking time the package suggests, cut it back by 2-4 minutes, depending on how well you like your pasta to be cooked. The pasta will cook more when added to the sauce, so it’s best to slightly undercook it at this point. Once the pasta is cooked, remove a quarter cup of the pasta water and set it aside. Drain the rest and set the cooked pasta aside.
- In a large skillet, over medium heat, add the butter, onions, leeks, salt, and ground black pepper. Stir the ingredients together and cook until the onions are translucent and the leeks have wilted a bit – about 5 minutes.
- Next, add the garlic and cook for 2 more minutes.
- Add the milk and parmesan cheese. Stir to combine with the vegetables.
- Next, add the cooked pasta and toss with tongs until well coated.
- At this point, add some of the reserved pasta water if needed. Only use the pasta water if the butter and milk sauce is too thick. In my case, I used all of the reserved pasta water.
- Cook, continuing to toss, for two minutes to fully reheat the pasta.
- Plate and garnish with more parmesan and fresh chopped parsley.
Nutrition
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Jill Walker says
This was super simple and extremely flavorful! I will be making this again. This is a restaurant quality dish.
Chicago Knitter says
This recipe is awesome! I had two leeks and needed to use them so when I found this on Pinterest I checked and I had all the ingredients except for salted butter. I used two thick-cut bacon strips and chopped them for garnish so they supplied the salt. Also, I had parsley but forgot to use it. Will definitely make this again. It was perfect for the two of us.