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One-pot leek linguine recipe

One-pot leek linguine recipe

84 ratings

This colourful Italian dish makes a hero of gorgeously fresh leeks. Combined with linguine, fresh herbs and cream; it’s a mouthwatering seasonal dish that can be ready in under 30 minutes. See method

  • Serves 4
  • 12 mins to prepare and 13 mins to cook
  • 525 calories / serving


  • 400g (13oz) linguine
  • 2 sprigs fresh thyme
  • 2 leeks, quartered lengthways and thinly sliced
  • 2 garlic cloves, crushed
  • 150g frozen peas
  • 50g (2oz) Parmesan, finely grated
  • 150ml single cream
  • 2 tbsp flat-leaf parsley, chopped
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    7g 37%
  • Sugars

    10g 11%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 86.8g Protein 20.4g Fibre 8.7g


  1. Bring a large pan of water to the boil. Cook the linguine and thyme for 5 minutes, before adding the leeksand garlic. Simmer for a further 5 minutes, then add the peas. Cook for a further 2 minutes, or until al dente.
  2. Remove from the heat, drain, and then return to the pan. Discard the thyme sprigs. Stir through the Parmesan and cream.
  3. Divide the pasta between 4 bowls and scatter over the parsley and a little freshly ground black pepper. Serve immediately.

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