Creamy One-Pot Spaghetti with Leeks


Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic and chives.

Creamy One-Pot Spaghetti with Leeks
Photo: © Christina Holmes
Total Time:
30 mins


  • 1 tablespoon extra-virgin olive oil

  • 5 garlic cloves, minced

  • 3 scallions, thinly sliced

  • 2 leeks, white and light green parts only, trimmed and thinly sliced

  • 1 medium shallot, chopped

  • 1 anchovy fillet, drained

  • Pinch of crushed red pepper

  • 1 pound spaghetti, noodles broken in half

  • 3 3/4 cups chicken stock

  • 3/4 cup heavy cream

  • 1/2 teaspoon kosher salt, plus more for seasoning

  • 2 tablespoons chopped chives

  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving


  1. In a pot, heat the olive oil. Add the garlic, scallions, leeks and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream and the 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on the side.

Suggested Pairing

Floral, juicy Italian white.

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