Creamy Leek and Garlic Spaghetti

Course: Main Course

Cuisine: North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 624kcal

Author: Lord Byron's Kitchen

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!

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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.

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