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
Originally published on The Daring Gourmet May 7, 2015 Read more about me…
