Leek and Pea Pasta in a Light Cream Sauce
Leek and Pea Pasta in a Light Cream Sauce is a delightful dish that brings vibrant flavors and creamy textures to your dinner table. Tender leeks and sweet green peas harmonize beautifully in a luscious cream sauce, creating an experience that feels both indulgent and comforting. Perfect for any occasion, this recipe is sure to impress family and friends while being simple enough for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 medium leeks, sliced (about 2 cups)
- 1 cup fresh or frozen peas
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and reserve some pasta water.
- In a large skillet, heat olive oil over medium heat. Add sliced leeks and sauté until soft, about 5-7 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Add peas to the skillet; cook for another 3-4 minutes until warmed through.
- Lower the heat, pour in the cream, and simmer for 2-3 minutes.
- Combine the cooked pasta with the sauce, adding reserved pasta water as needed to achieve desired consistency.
- Stir in Parmesan cheese, season with salt and pepper, then serve immediately.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 540
- Sugar: 5g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 80mg
Keywords: For a lighter option, substitute heavy cream with half-and-half or Greek yogurt. Add grilled chicken or shrimp for extra protein. Incorporate spinach instead of peas for a different flavor profile.