This easy Jamie Oliver leek pasta is a creamy, comforting dish perfect for a quick weeknight meal. Made with simple ingredients like leeks, garlic, and Parmesan, it’s a nutritious, velvety pasta with a smooth, silky sauce. Plus, you can adjust the seasoning and use what you have on hand!
Ingredients Needed
- 2 large leeks
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 1 knob of unsalted butter
- Olive oil
- 300g (10.5 oz) dried spaghetti
- 50g (1.75 oz) Parmesan or vegetarian hard cheese, plus extra to serve
- 1 large free-range egg
How To Make Leek Pasta
- Prepare the leeks: Trim, wash, and finely slice the leeks. Peel and finely slice the garlic, and pick the thyme leaves.
- Cook the leeks: Heat a large casserole pan over medium heat with the butter and 1 tablespoon of olive oil. Once sizzling, add the leeks, garlic, thyme, and 400ml (1 2/3 cups) of water. Cover and simmer gently on low heat for 40 minutes, or until the leeks are sweet and soft. Stir occasionally and season with sea salt and black pepper.
- Cook the pasta: While the leeks are cooking, boil salted water in a large pan and cook the pasta according to the packet instructions. Drain, reserving a mugful of starchy cooking water.
- Combine pasta and leeks: Toss the drained pasta into the leek pan. Remove from heat and let the pan cool for 2 minutes.
- Make the sauce: Finely grate the cheese and beat it with the egg. Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta. Toss vigorously—this will cook the egg in the residual heat, creating a smooth, silky sauce.
- Final touches: Season with plenty of black pepper and adjust the consistency with more cooking water if needed. Finish with a little extra cheese.
Recipe Tips
- Cook leeks slowly: Simmer the leeks on low heat for 40 minutes to bring out their natural sweetness. Stir occasionally to avoid burning.
- Watch the pan temperature: When adding the egg mixture, let the pan cool slightly. If it’s too hot, the egg will scramble instead of creating a smooth sauce.
- Use reserved pasta water: Always save some cooking water to adjust the sauce’s consistency and make it creamier.
- Grate cheese finely: Grating the cheese finely helps it melt evenly into the pasta, creating a silky sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover leek pasta cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
- Freeze: After cooling, place the pasta in an airtight container or freezer bag. It can be frozen for up to 1 month. Thaw in the fridge overnight before serving.
- Reheat: Heat the leek pasta in a pan over medium heat for about 5-7 minutes, stirring occasionally, until it’s thoroughly warmed.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 418
- Total Fat: 14.4g
- Saturated Fat: 6g
- Total Carbohydrate: 58.9g
- Dietary Fiber: 2.3g
- Sugars: 4.4g
- Protein: 17g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cavolo Nero Pasta
- Jamie Oliver Blue Cheese Pasta
- Jamie Oliver Sausage Tomato Pasta
- Jamie Oliver Sardine Pasta
Jamie Oliver Leek Pasta
Description
This easy Jamie Oliver leek pasta is a creamy, comforting dish perfect for a quick weeknight meal. Made with simple ingredients like leeks, garlic, and Parmesan, it’s a nutritious, velvety pasta with a smooth, silky sauce. Plus, you can adjust the seasoning and use what you have on hand!
Ingredients
Instructions
- Prepare the leeks: Trim, wash, and finely slice the leeks. Peel and finely slice the garlic, and pick the thyme leaves.
- Cook the leeks: Heat a large casserole pan over medium heat with the butter and 1 tablespoon of olive oil. Once sizzling, add the leeks, garlic, thyme, and 400ml (1 2/3 cups) of water. Cover and simmer gently on low heat for 40 minutes, or until the leeks are sweet and soft. Stir occasionally and season with sea salt and black pepper.
- Cook the pasta: While the leeks are cooking, boil salted water in a large pan and cook the pasta according to the packet instructions. Drain, reserving a mugful of starchy cooking water.
- Combine pasta and leeks: Toss the drained pasta into the leek pan. Remove from heat and let the pan cool for 2 minutes.
- Make the sauce: Finely grate the cheese and beat it with the egg. Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta. Toss vigorously—this will cook the egg in the residual heat, creating a smooth, silky sauce.
- Final touches: Season with plenty of black pepper and adjust the consistency with more cooking water if needed. Finish with a little extra cheese.
Notes
- Cook leeks slowly: Simmer the leeks on low heat for 40 minutes to bring out their natural sweetness. Stir occasionally to avoid burning.
- Watch the pan temperature: When adding the egg mixture, let the pan cool slightly. If it’s too hot, the egg will scramble instead of creating a smooth sauce.
- Use reserved pasta water: Always save some cooking water to adjust the sauce’s consistency and make it creamier.
- Grate cheese finely: Grating the cheese finely helps it melt evenly into the pasta, creating a silky sauce.
Jamie Oliver Leek Pasta