Creamy Leek & Mustard Pasta
Leeks are one of those crops that quietly earn their keep all winter. Reliable, unfussy, and incredibly versatile. This week’s recipe is a simple, comforting pasta dish that really lets leeks shine, with just a gentle kick from wholegrain mustard.
It’s quick enough for a midweek meal but feels indulgent enough to be something a bit special.
Ingredients (serves 2–3)
- 2 large leeks
- 250 g pasta (tagliatelle, penne or spaghetti all work well)
- 1 tablespoon olive oil or butter
- 2 cloves garlic, finely chopped
- 150 ml double cream (or single cream for a lighter version)
- 1 tablespoon wholegrain mustard
- Salt and black pepper
- A small handful of grated cheese (Parmesan, Cheddar or similar)
- Optional extras: mushrooms, crispy bacon bits, or a handful of spinach
Method
- Prepare the leeks
Trim the roots and dark green tops from the leeks. Slice lengthways, then chop into thin half-moons. Wash thoroughly to remove any grit. - Cook the pasta
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve a mug of the cooking water before draining. - Soften the leeks
Heat the oil or butter in a large frying pan over a medium heat. Add the leeks and cook gently for 8–10 minutes until soft and sweet, not browned. - Add flavour
Stir in the garlic and cook for another minute. Add the cream and wholegrain mustard, season well, and gently simmer for 2–3 minutes. - Bring it together
Add the cooked pasta to the sauce, along with a splash of the reserved pasta water to loosen if needed. Toss everything together until well coated. - Finish and serve
Remove from the heat, stir through the grated cheese, and adjust seasoning to taste.
Serving suggestions
- Serve with a simple green salad on the side
- Add mushrooms at the leek stage for extra depth
- For a meatier version, stir through crispy bacon or pancetta
- A squeeze of lemon at the end lifts everything nicely
Veg grower’s note
Leeks harvested fresh from the garden have a sweetness you just don’t get from shop-bought ones. This is a great recipe for those slightly oversized leeks that are too big for slicing into rings but perfect for cooking down gently.
If you’re growing leeks this year, this is exactly the sort of dish that makes the wait worthwhile.