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    Home ยป Pasta recipes

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    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.

    Finished leek and pesto pasta served on a white decorative plate.

    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!

    Side on shot of the finished Leek and pesto pasta.

    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.

    Overhead shot of the finished leek and pesto pasta.

    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
    • Nonstick frying pan
    • 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.

    Melted oil in a pan.

    Add the leeks.

    Adding sliced leeks into a large pan.

    Sweat for a couple of minutes until softening.

    Overhead shot of the sliced leeks having been softened on a low heat in the pan.

    Add the mushrooms and a pinch of salt.

    Overhead shot of sliced mushrooms being added to the pan.

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

    Mixing the softened mushrooms and leeks together in a pan.

    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.

    Adding pasta, crème fraîche, pesto  to the pan.

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

    Mixing together the leek and pesto pasta ingredients in a pan.

    Serve immediately.

    Overhead shot of the finished leek and pesto pasta served on a decorative plate.

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

    Side on shot of the finished leek and pesto pasta served on a decoative plate.

    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

    Print Recipe
    5 from 1 vote

    Leek and Pesto Pasta Recipe

    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 minutes mins
    Cook Time8 minutes mins
    Total Time10 minutes 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
    • Nonstick frying pan
    • 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.

    Video

    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.

    If you enjoyed this recipe then you'll likely also enjoy my delicious Penne with butternut squash and goat cheese recipe and even my simple summer spaghetti with garlic and lemon.

    Pin this leek and pesto pasta recipe

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    More recipes with pesto to try

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    Get the recipe
    Speedy Pesto Flatbread Pizza Recipe
    This speedy pesto flatbread pizza recipe combines homemade pesto with piquant sun dried tomatoes and creamy goat's cheese for a truly decadent treat.
    Get the recipe

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    Comments

      5 from 1 vote (1 rating without comment)

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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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