Leeks get a modern makeover in this clever, Instagram-inspired recipe that turns them into delicate vegetable “spaghetti.” The idea is simple: shave the leek into thin strands, simmer until meltingly tender, then coat in a creamy Gorgonzola sauce. The result is both elegant and comforting, perfect for a quick weeknight dinner or a small dinner party.
Ingredients for leek spaghetti with Gorgonzola (serves 2)
- 2–3 large leeks
- 120 g Gorgonzola
- 1 carton (about 200–250 ml) of liquid cream
- 1 garlic clove
- A handful of chopped walnuts
- Optional: lardons or bacon strips
- Fresh herbs: parsley, chervil or chives
- Olive oil, salt and pepper
How to transform leeks into vegetable spaghetti
- Trim the leeks: remove the outer layer and cut off the root and tough dark green tips.
- Make thin strands by running a fork lengthwise along the white and pale green parts. This teases them into long ribbons that resemble spaghetti.
- Place the ribbons in a large bowl of cold water. Swish to remove any grit, then lift out and drain.
Cooking method for a creamy Gorgonzola sauce
- Warm a splash of olive oil in a sauté pan over medium heat. Add the crushed garlic and let it scent the oil briefly.
- Add the drained leek ribbons and pour in about 100 ml of water. Cover and simmer on low until the leeks are very tender.
- Uncover, pour in the cream and tear in the Gorgonzola. Cook a few minutes until the cheese melts and the sauce thickens. Keep the texture saucy, not dry.
- Taste and season lightly with salt and pepper. Gorgonzola is salty, so go easy on added salt.
- Plate hot and finish with chopped walnuts, crisped lardons or bacon if using, and a scattering of fresh herbs.
Quick tips, swaps and presentation ideas
- For a vegetarian dish: skip the bacon and add toasted pine nuts for extra crunch.
- Swap Gorgonzola for another blue cheese or a milder taleggio if you prefer less bite.
- If the sauce is too thick, loosen with a spoonful of pasta water or extra cream.
- Serve with crusty bread or a light green salad to balance the richness.
- To make ahead: cook leeks until just tender, cool, then finish with cheese and cream just before serving.
Why this recipe works for weeknight cooking
The technique keeps prep fast while delivering layered flavors. Using a fork to separate the leek into ribbons is low-effort. Simmering in a little water softens the strands without adding starch. The Gorgonzola melts into a silky sauce that turns humble leeks into an indulgent plate in under 30 minutes.
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