Pasta with Lemony Creamy Leek Sauce

5 from 7 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 piece Organic lemon
  • 200 g Leeks
  • 1 tbsp Olive oil
  • Salt pepper
  • 400 g Spaghetti
  • 400 g Organic whipped cream
  • 1 toe Garlic
  • Grated Parmesan cheese


  • Wash the lemon with hot water and rub the peel, cut in half and squeeze out the juice.
  • Clean the leek, wash it thoroughly and cut it into rings.
  • Cook the pasta in salted boiling water according to the instructions on the packet, drain and drain. Collect about 100 ml of the boiling water.
  • Heat the olive oil in a pan and sauté the leek. Season with salt and pepper. Add the cream, lemon juice and the grated lemon zest to the leek. Peel off the garlic clove and press into the sauce. If the sauce gets too thick, add some cooking water and simmer on a low heat for about 5 minutes
  • Add the noodles to the sauce and mix well, season again with salt, pepper, lemon juice and possibly a pinch of sugar.
  • Divide the pasta on plates and serve garnished with grated Parmesan cheese and lemon zest. A mixed leaf salad tastes good with it
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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