This One Pan Leek Pasta is creamy, easy to make and incredibly flavorful. Garlic, spring onions, leeks and shallot build a rich base, and the whole dish comes together in about 25–30 minutes in a single pan.
Perfect for a weeknight meal, this one-pan recipe cooks the pasta directly in stock and cream. As the pasta cooks it releases starch, naturally thickening the sauce so each strand is coated in a silky, flavorful sauce. One-pan recipes are low effort and high reward — if you enjoy this, try other one-pan pasta dishes for more quick dinners.
Table of Contents
- Why you’ll love this recipe
- Ingredients
- Substitutions and Variations
- Here’s how to make One Pan Leek Pasta:
- Cooking Tips
- Frequently Asked Questions
- More recipes like this one
- Made this recipe and loved it?
- One Pan Leek Pasta With Crispy Parma Ham Recipe
Why you’ll love this recipe
- Rich and creamy with sweet leeks, garlic and plenty of parmesan.
- Minimal cleanup — everything cooks in one pan.
- Ready in around 30 minutes, ideal for busy evenings.
- Easy to adapt: gluten-free, vegetarian or vegan variations are possible.
- Uses common pantry ingredients, so you can often make it without an extra shopping trip.
Ingredients
Scroll down to the recipe card for exact measurements.
Garlic: Crushed garlic adds a strong, aromatic base—five cloves is recommended to balance the sweet leeks.
Spring onion: Thinly sliced spring onions caramelise alongside the leeks, adding sweetness and texture. If unavailable, increase the shallot.
Leeks: The star ingredient. When softened they become sweet and give the dish its signature flavor.
Shallot: Adds depth and rounds out the aromatics. A red onion can substitute if needed.
Anchovy fillet: Anchovies add umami without a fishy taste. If you prefer not to use them, a teaspoon of white miso provides a similar savory boost.
Spaghetti or linguine: Choose a long pasta that releases enough starch to create the sauce. Avoid very thin pastas like angel hair.
Stock: Chicken stock works well, but vegetable stock is a good vegetarian alternative. Use stock cubes, pots or liquid stock as preferred.
Cream: Double cream yields the creamiest result; single cream will work but may produce a thinner sauce.
Parmesan: Freshly grated parmesan (or Grana Padano/Pecorino) adds savory depth. Check labels for vegetarian suitability if needed.
Burrata or mozzarella: Optional for a luxurious finish. Burrata gives a lovely, creamy contrast.
Parma ham: Crisped and scattered on top for a crunchy, salty counterpoint. Serrano ham can be used instead.
Substitutions and Variations
Gluten free: Use your preferred gluten-free spaghetti or linguine.
Vegetarian: Replace chicken stock with vegetable stock, omit anchovies and use vegetarian-friendly parmesan. For a crunchy topping, use crispy onions, toasted breadcrumbs, or nuts.
Vegan: Make the vegetarian swaps, then finish with a vegan cream alternative.
Cream alternatives: Single cream or creme fraiche can work; if using creme fraiche add a little extra stock to ensure the pasta cooks through.
Anchovy alternatives: If you don’t want anchovy flavor, a teaspoon of white miso adds umami without fish.
Here’s how to make One Pan Leek Pasta:
This is a concise step-by-step; see the recipe card below for full details and measurements.
ONE: Heat olive oil in a wide saucepan. Add the garlic, spring onions, leeks and shallot and cook over medium heat, stirring occasionally, until the leeks are softened, about 6 minutes.
TWO: Add the anchovy and a pinch of chilli flakes, stirring to combine.
THREE: Add the spaghetti, stock, cream and 1/2 teaspoon of salt, then bring to a boil.
FOUR: Reduce heat to low and cook, stirring often, until the pasta is tender and the sauce has formed, about 11 minutes.
FIVE: Stir in the parmesan, adjust seasoning with salt, then serve. Top each portion with torn burrata and shards of crispy parma ham if using.
Cooking Tips
Stir often: Stirring helps the pasta release starch into the liquid, creating a glossy, clingy sauce.
Use the right pan: Choose a wide saucepan that will hold the spaghetti flat so it cooks evenly. High sides are fine, but width is important for even cooking.
Frequently Asked Questions
Not as written. To make it vegetarian, use vegetable stock, omit the anchovy and choose a vegetarian-friendly hard cheese.
Anchovy adds a strong umami note but won’t taste fishy. If you prefer not to use it, substitute a teaspoon of white miso or omit it entirely.
No. This recipe is designed for whole strands so make sure your pan is wide enough to accommodate them.
Trim the top, halve lengthwise and fan the layers under cold running water to remove grit. Alternatively, slice and soak in a bowl of cold water, then drain or use a salad spinner.
Spaghetti or linguine work best for this method.
Doubling is not recommended unless you have a very large pan; liquid-to-pasta ratios and even cooking can be harder to control.
Cool, transfer to an airtight container and refrigerate up to 3 days. Reheat in the microwave until piping hot.
You can caramelise the leeks ahead of time, then finish the dish later by adding pasta, stock and cream and cooking for the final 11 minutes.
Freezing is not recommended because the pasta texture can degrade. This dish is best enjoyed fresh.
More recipes like this one
Try other simple pasta dishes and leek recipes for inspiration: sausage and fennel rigatoni, lentil bolognese, pasta puttanesca, cheesy baked leeks or gruyere and caramelised leek pasta.
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Made this recipe and loved it?
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One Pan Leek Pasta With Crispy Parma Ham
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Ingredients
For the one-pan pasta:
- 1 tbsp extra-virgin olive oil
- 5 garlic cloves, crushed
- 3 spring onions, thinly sliced
- 2 leeks, white and light green parts only, trimmed and thinly sliced
- 1 medium shallot, chopped
- 1 anchovy fillet, drained
- Pinch of red chilli flakes
- 450 g spaghetti
- 875 ml chicken stock
- 175 ml heavy cream
- 1/2 tsp Maldon salt, plus more for seasoning
- 20 g freshly grated Parmigiano-Reggiano cheese, plus more for serving
To serve:
- Burrata, to top
- Parma ham, crisped and shattered on top
Instructions
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Heat the olive oil in a wide saucepan. Add the garlic, spring onions, leeks and shallot and cook over medium heat, stirring occasionally, until the leeks are softened, about 6 minutes. Add the anchovy and chilli flakes and stir to combine.
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Add the spaghetti, stock, cream and 1/2 teaspoon salt and bring to a boil.
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Reduce heat to low and cook, stirring often, until the pasta is tender and a sauce forms, about 11 minutes. Stir in the parmesan and adjust seasoning with salt.
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Meanwhile, make the crispy parma ham: line a tray with baking paper, lay out 4 slices of parma ham and place under a hot grill for 5–7 minutes until bubbly and crisp. Alternatively, bake at 180°C for 10–15 minutes. Let cool to harden, then break into shards.
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Serve the pasta in bowls and top with torn burrata, crispy parma ham and extra parmesan.
Notes
Anchovy: A jar of anchovies is handy since you can reseal and reuse them. If you prefer not to use anchovies, try a teaspoon of white miso.
Doubling: Avoid doubling unless you have a very large pan — liquid absorption can be difficult to control. For larger batches, consider a version where sauce and pasta are cooked separately.
Make ahead: You can caramelise the leeks in advance; finish the dish later by adding pasta, stock and cream and cooking for the final 11 minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave until piping hot, about 1–2 minutes depending on your appliance.
Freezing: Not recommended — freezing can change the pasta’s texture. Enjoy fresh for best results.