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Creamy Ham and Leak Pasta
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Creamy Ham and Leak Pasta

A star rating of 4.7 out of 5.3 ratingsRate
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
When leaks are stewed in butter and stock they make a delicious sauce for pasta. I cook this so much, I know the recipe of by heart.


  • 900g Leeks
  • 100g Butter
  • 240ml Chicken Stock, home made or made with water and 1 chicken stock cube
  • 100g Cooked Ham, cut into matchsticks
  • 350g Rigatoni or other tubular pasta
  • 150ml Single Cream
  • 100g Freshly grated parmesan (or mature cheddar) cheese
  • salt and freshly ground black pepper


  • STEP 1
    Cut the white and pale green of the leeks into thin slices and wash well. Melt the butter in a heavy saucepan, add the leeks and stir until they are coated with butter.
  • STEP 2
    Add the stock and simmer very gently, uncovered, for 30 minutes or until the leeks are tender.
  • STEP 3
    Add the ham and season to taste. The leeks will absorb most of the liquid. Meanwhile cook the pasta 'al dente', drain well and pour into a warmed serving bowl.
  • STEP 4
    Quickly reheat the leeks with the cream. Pour over the pasta, add half the cheese and toss together. Serve at once, with the rest of the cheese passed round separately

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A star rating of 4.7 out of 5.3 ratings

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