Creamy Spring Vegetable and Leek Pasta

Name: Creamy Spring Vegetable and Leek Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 12 oz Pasta (e.g., fettuccine, penne, or rotini); 2 tbsp Olive oil; 2 medium Leeks, white and light green parts only, thinly sliced and thoroughly rinsed; 3 cloves Garlic, minced; 1/2 cup Vegetable broth; 1 cup Heavy cream; 5 oz Fresh spinach; 1 cup Frozen peas; 1 tbsp Lemon juice; 1/2 cup Grated Parmesan cheese, plus more for serving; 2 tbsp Fresh dill or parsley, chopped, plus more for garnish; 1 tsp Salt, or to taste; 1/2 tsp Black pepper, or to taste

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This delightful pasta dish celebrates the arrival of spring with its medley of fresh flavors and textures. Sweet sautéed leeks, bright green spinach, and tender peas are combined with your favorite pasta and coated in a velvety, lemon-infused cream sauce. A sprinkle of Parmesan cheese and fresh herbs adds the perfect finishing touch, making it a satisfying and elegant vegetarian meal that's quick enough for a weeknight but special enough for guests.

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Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge skillet or Dutch oven

Instructions

1
Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Set aside.
2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced leeks and sauté for 5-7 minutes until softened and translucent, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
3
Pour in the vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, then stir in the heavy cream and lemon juice. Let it gently warm through for 2-3 minutes, ensuring it doesn't boil.
4
Add the fresh spinach and frozen peas to the skillet. Cook, stirring gently, until the spinach wilts and the peas are heated through, about 2-3 minutes.
5
Add the drained pasta to the skillet with the sauce and vegetables. Toss to combine thoroughly. Stir in the grated Parmesan cheese and fresh dill or parsley. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
6
Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh herbs.

Nutrition

Calories550 kcal

Protein20g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I make this recipe vegan?

Yes, you can substitute heavy cream with a plant-based cream (like cashew or oat cream) and omit the Parmesan cheese, or use a vegan Parmesan alternative. Ensure your vegetable broth is also vegan.

What other vegetables can I add?

Asparagus (cut into 1-inch pieces), broccoli florets, or even sliced mushrooms would be great additions. Add harder vegetables earlier with the leeks to ensure they cook through.

How should I store leftovers?

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of vegetable broth or water to loosen the sauce.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.