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    Home » Pasta recipes

    By Emily Leary. Last updated Apr 29, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Leek and pesto pasta

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    This leek and pesto pasta takes just 10 minutes to prepare and tastes delicious! Al dente tagliatelle is served with chestnut mushrooms and leek in a crème fraîche and green pesto sauce.

    It's so easy to make this tasty, vegetarian pasta dish.

    First, you'll sweat sliced leeks and chestnuts mushrooms in a little olive oil. Once they're soft and delicious, you'll stir in cooked pasta, pesto and crème fraîche and boom, you're ready to serve!

    Below you'll find the full recipe for this yummy pasta with creamy pesto sauce. I've included all the measurements and directions, plus plenty of step-by-step pics to help you get everything spot on, first time.

    This recipe feeds four, so it's the perfect option for a quick mid-week family meal.

    Ingredients

    • 300 g (11 oz) dried tagliatelle
    • 1 pinch salt
    • 1 tbsp olive oil
    • 225 g (8 oz) chestnut mushrooms thinly sliced
    • 2 leeks thinly sliced
    • 225 g (¾ cup + 2 tbsp) crème fraîche
    • 150 g (⅔ cup) basil pesto
    • fresh basil leaves optional - to serve
    • pinch chilli flakes optional - to serve

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large saucepan
    • Colander
    • Frying pans
    • Wooden spoon
    • Kitchen knife
    • Chopping board

    Instructions

    Put the tagliatelle on to cook in a large pan of salted boiling water. Aim to cook for a minute of two less that the packet instructions to ensure it's al dente (still has some bite).

    Meanwhile, heat the oil in a large frying pan over a medium heat.

    Add the leeks.

    Sweat for a couple of minutes until softening.

    Add the mushrooms and a pinch of salt.

    Continue to cook gently for another 3-5 minutes, until the leeks are sweet and soft.

    Drain the cooked pasta when ready, reserving a few spoonfuls of the cooking water.

    Add the drained pasta, crème fraîche, pesto and a couple of tablespoons of the pasta cooking water to the pan with the mushrooms and leek.

    Stir together, adding more of the pasta water, if needed to loosen.

    Serve immediately.

    It's wonderful on its own, or scattered basil, parsley, Parmesan or chilli flakes.

    Are you tempted to try this lovely leek and pesto pasta pasta with it's creamy, flavourful sauce?

    Print this leek and pesto pasta recipe

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    5 from 1 vote

    Leek and Pesto Pasta

    This leek and pesto pasta takes just 10 minutes to prepare and tastes delicious! Al dente tagliatelle is served with chestnut mushrooms and leek in a crème fraîche and green pesto sauce.
    Prep Time2 mins
    Cook Time8 mins
    Total Time10 mins
    Course: Pasta meals
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    Ingredients

    • 300 g (11 oz) dried tagliatelle
    • 1 pinch salt
    • 1 tbsp olive oil
    • 225 g (8 oz) chestnut mushrooms thinly sliced
    • 2 leeks thinly sliced
    • 225 g (¾ cup + 2 tbsp) crème fraîche
    • 150 g (⅔ cup) basil pesto
    • fresh basil leaves optional - to serve
    • pinch chilli flakes optional - to serve

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large saucepan
    • Colander
    • Frying pans
    • Wooden spoon
    • Kitchen knife
    • Chopping board

    Instructions

    • Put the tagliatelle on to cook in a large pan of salted boiling water. Aim to cook for a minute of two less that the packet instructions to ensure it's al dente (still has some bite).
    • Meanwhile, heat the oil in a large frying pan over a medium heat.
    • Add the leeks and sweat for a couple of minutes until softening.
    • Add the mushrooms and a pinch of salt. Continue to cook gently for another 3-5 minutes, until the leeks are sweet and soft.
    • Drain the cooked pasta when ready, reserving a few spoonfuls of the cooking water.
    • Add the drained pasta, crème fraîche, pesto and a couple of tablespoons of the pasta cooking water to the pan with the mushrooms and leek.
    • Stir together, adding more of the pasta water, if needed to loosen.
    • Serve immediately. It's wonderful on its own, or scattered basil, parsley, Parmesan or chilli flakes.

    Nutrition

    Calories: 698kcal | Carbohydrates: 67g | Protein: 16g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 410mg | Potassium: 557mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2371IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Recipe reproduced with permission and adapted slightly from Sacla's Big Book of Pesto.

    Pin this leek and pesto pasta recipe

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    1. Midlife Singlemum says

      December 13, 2013 at 9:31 pm

      Mmmmmm I want this dish NOW!

      Reply
    2. Julie's Family Kitchen says

      December 13, 2013 at 6:16 pm

      This is my sort of recipe, I love pasta and eat lots of it. I'll definitely give this recipe a go. The picture looks enticing.

      Reply
    3. Mrs Domestic Bliss says

      December 12, 2013 at 8:06 pm

      Hi Emily, I just wanted to stop by and thank you for pinning my recipe the other week. I can't remember when it was; for some fool reason I decided that I absolutely must decorate the hallway and bathroom before Christmas and I've been snowed under doing that as well as cooking, gift wrapping, card writing etc for Christmas. I think my husband is considering having me sectioned and, you know what, I genuinely don't think I could put up an argument against it!
      Anyway, I just wanted to thank you as I've had so many referrals through it. You're like a blogging guru!

      Reply
      • Emily Leary says

        December 12, 2013 at 8:09 pm

        Aw thank you for your lovely comment. It was your great mincemeat recipe, I think. Glad to have found your blog :)

        Reply
    4. Andrea Mynard says

      December 11, 2013 at 10:58 pm

      Looks utterly delicious! I have little bags of parsley pesto in the freezer (I know I sound like a very W.I. country Mum but I did have a parsley glut and pesto is such a fab way of getting my 6 year old daughter to scoff lots of greens) that would be great in this. Love roasted chestnut mushrooms with garlic with pasta pesto but the creaminess of this definitely appeals.

      Reply
    5. Abby Boid says

      December 11, 2013 at 8:03 pm

      Ooooh. I love pesto . This could be the cook book that makes my Christmas list.

      Reply
    6. 76 sunflowers says

      December 11, 2013 at 4:54 pm

      Looks lovely. A perfect go to at the end of a busy day :)

      Reply

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