Dinner

Creamy Leek and Garlic Spaghetti Recipe

BySimon Carel November 4, 2025November 4, 2025

Introduction

This creamy leek and garlic spaghetti is a simple yet flavorful dish that elevates everyday pasta with tender leeks and a rich, cheesy sauce. It’s perfect for a comforting weeknight meal that feels both elegant and satisfying.

A close-up view of a white plate filled with spaghetti pasta. The pasta strands are golden yellow and look glossy, mixed with small bits of light yellow vegetables. The top layer is sprinkled with white grated cheese and small black pepper pieces, adding texture and contrast. Small green herb leaves are scattered on top and around the pasta, giving fresh color hints. The dish sits on a white marbled surface, enhancing the clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 grams spaghetti, cooked and drained (reserve 1/4 cup of pasta water)
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

Step 1: Cook the spaghetti according to package instructions, reducing the suggested cooking time by 2-4 minutes to keep the pasta slightly undercooked. Reserve 1/4 cup of the pasta water before draining and set the pasta aside.
Step 2: In a large skillet over medium heat, melt the butter and add the chopped onions, sliced leeks, salt, and black pepper. Cook while stirring until onions are translucent and leeks have wilted, about 5 minutes.
Step 3: Add the minced garlic to the skillet and cook for an additional 2 minutes, stirring frequently to avoid burning.
Step 4: Pour in the whole milk and sprinkle in the parmesan cheese, stirring to combine the sauce with the vegetables.
Step 5: Add the cooked spaghetti to the skillet and toss well with tongs to coat the pasta evenly in the creamy leek and garlic sauce.
Step 6: If the sauce feels too thick, gradually add the reserved pasta water, stirring as you go. Use as much as needed to reach a smooth, creamy consistency.
Step 7: Continue to cook and toss everything together for 2 more minutes to warm the pasta through and meld the flavors.
Step 8: Serve immediately, garnished with extra parmesan cheese and freshly chopped parsley for a bright finish.

Tips & Variations

For a richer sauce, substitute half the whole milk with heavy cream.
Add a pinch of red pepper flakes for a subtle kick.
Try adding cooked mushrooms or crispy bacon for extra flavor and texture.
Make sure to clean the leeks thoroughly to remove any grit trapped between the layers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk or reserved pasta water to loosen the sauce as needed. Avoid microwaving directly to prevent the sauce from separating.

How to Serve

A large white plate with a black grid pattern holds a serving of spaghetti coated in a light creamy sauce mixed with small pieces of leek, giving some soft yellow and green highlights throughout. The spaghetti is topped with grated cheese, visible as fine white sprinkles, and scattered freshly chopped green herbs, likely parsley. Coarse black pepper is sprinkled across the dish. The plate sits on a white marbled surface with a yellow floral cloth nearby and a cheese shaker partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta shapes like fettuccine, penne, or rigatoni. Just adjust the cooking time according to the pasta you choose.

Is it possible to make this dish dairy-free?

Absolutely. Substitute the butter with olive oil, use a plant-based milk like almond or oat milk, and swap parmesan for a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.