This One Pan Leek Pasta is creamy, simple and so delicious. It’s packed with garlic, spring onions, leeks and shallots which gives it a strong flavour even though it only takes 25 minutes to come together (start to finish!) and is all done in one pan.
As the perfect weeknight supper, the one pan element to this leek pasta is very important. The pasta cooks in stock and cream until totally cooked through. As the pasta cooks, it releases starches into the sauce which thickens it nicely, so you are left with a perfect sauce around each pasta.
Then to take one pan leek pasta a little more luxe, I have topped it with crispy parma ham and a ball of burrata. But you could top with a range of things, maybe some toasted pine nuts, roasted hazelnuts, crispy shallots, or simply with more grated Parmesan.
What you'll need for this one pan leek pasta
Garlic
Spring onion (these almost add a sweetness to the dish as they caramelise with the rest)
Leeks
Shallot (again, they round out the dish and pack it with flavour without it taking a long time on the stove)
Anchovy fillet (these don’t make the dish taste fishy, they just add an extra hit of umami – if you’re using ones packed in salt rather than in oil, make sure you rinse them well before using!)
Spaghetti
Chicken stock (use vegetable stock if you’d rather)
Double cream
Parmesan
Frequently Asked Questions
No, this recipe isn't vegetarian. However, substitute the chicken stock for veggie stock, omit the anchovy and make sure the Parmesan cheese you are using is vegetarian-friendly. Traditional Parmigiano Reggiano with the PDO label is not vegetarian but check the labels as often the more affordable hard cheeses are veggie.
Opening a whole tin of anchovies for just 1 anchovy can be slightly inconvenient – I get it but it adds such a great umami flavour to this one pan leek pasta so I don’t recommend omitting it. If you can find anchovies in a small jar instead of a tin, this makes it super easy as you can seal them again and put in the fridge. You can use the other anchovies up in this Caesar Salad dressing or in this Puttanesca pasta.
More recipes like this one...
Sausage & fennel rigatoni
Lentil Bolognese (vegan)
Pasta Puttanesca
Spicy Tomato & Nduja Pasta
Ricotta Pesto Pasta
One Pan Leek Pasta With Burrata And Crispy Parma Ham
You need a saucepan that’s wide enough for the spaghetti to fit in. It doesn’t have to be massively high sided but just wide.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves, minced
- 3 spring onions, thinly sliced
- 2 leeks, white and light green parts only, trimmed and thinly sliced
- 1 medium shallot, chopped
- 1 anchovy fillet, drained
- Pinch of red chilli flakes
- 450g spaghetti
- 875ml (3 ¾ cups) chicken stock
- 175ml (¾ cup) heavy cream
- ½ teaspoon Maldon salt, plus more for seasoning
- ¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Burrata torn over to serve along with Parma ham slices which have been fried into a little oil until shatteringly crispy.
Instructions
- In a pot, heat the olive oil. Add the garlic, spring onions, leeks, and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, chilli flakes, spaghetti, stock, cream, and ½ teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in ¼ cup of cheese; season with salt.
- Serve the pasta with torn oozy burrata and crispy parma ham and more parmesan on the top.
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