This Creamy Leek & Almond Pasta is a dreamy blend of velvety textures and rich, comforting flavors. Silky leeks mingle with a luscious almond-based sauce, creating a dish that’s both indulgent and nourishing. The subtle sweetness of leeks pairs perfectly with the nutty depth of almonds, while al dente pasta ties it all together. Ready in just 30 minutes, it’s a quick yet elegant meal that feels like a warm hug on a busy evening.

Every bite offers a delightful contrast of creamy sauce and tender pasta, with a hint of earthy aroma from the leeks. The almond base adds a unique richness without overwhelming heaviness, making it a lighter alternative to traditional cream sauces. Whether you’re cooking for one or sharing with loved ones, this dish is sure to impress with its simplicity and depth of flavor. Perfect for cozy nights or last-minute dinners, it’s a recipe you’ll want to keep close at hand.

Ingredients for Creamy Leek & Almond Pasta

For the sauce:
1-2 tablespoons olive oil
1 cup chopped leeks (white and light green parts)
1 cup chopped cremini mushrooms
1 large garlic clove, minced
¼ cup white wine
1 cup original unsweetened Almond Breeze Almond Milk
1 teaspoon corn starch
¼ cup grated pecorino cheese (vegan: substitute nutritional yeast)
Pinches of red pepper flakes (optional)
Salt & pepper to taste
For the pasta:
8 oz. linguine pasta (reserve some of the pasta water)
2 cups chopped dandelion greens (or spinach)
Juice of 1 small lemon + some zest
¼ cup chopped sun-dried tomatoes
2 scallions, chopped
¼ cup pine nuts
Handful of chopped fresh basil
Salt & pepper to taste

Step-by-Step Instructions

Prepare the corn starch mixture: In a very small bowl, whisk together the corn starch with a few tablespoons of almond milk until smooth. Set aside.
Make the sauce: In a small saucepan, heat olive oil over medium heat. Add leeks, mushrooms, garlic, salt, and pepper. Cook until softened, about 5-8 minutes.
Deglaze the pan: Add white wine, stir once or twice, and let it cook down for about 1 minute.
Simmer the sauce: Add the remaining almond milk and a pinch of salt. Bring to a gentle boil, then reduce to a simmer. Slowly pour in the corn starch mixture, stirring constantly. Add pecorino cheese and let simmer, stirring often, until the sauce thickens slightly, about 10-15 minutes.
Cook the pasta: While the sauce simmers, cook the linguine according to package instructions. Reserve ½ cup of pasta water before draining.
Sauté the greens: When the pasta has about 1 minute left, heat a large skillet over medium heat. Add a bit of olive oil, then toss in the greens, scallions, sun-dried tomatoes, and a pinch of salt. Cook until just wilted, about 1-2 minutes. Add a squeeze of lemon juice.
Combine everything: Add the cooked pasta and sauce to the skillet with the greens. Toss to combine, adding reserved pasta water as needed to reach your desired consistency. Taste and adjust seasonings.
Finish and serve: Remove from heat. Add another squeeze of lemon juice, lemon zest, pine nuts, and fresh basil. Toss gently and serve immediately.

Perfect Pairings: Sauce and Topping Ideas

This creamy leek and almond pasta is already packed with flavor, but you can elevate it further with a few extra touches. Try adding a sprinkle of toasted breadcrumbs for a crunchy contrast or a drizzle of truffle oil for a luxurious finish. If you’re a fan of heat, a dash of chili oil or extra red pepper flakes will give it a spicy kick. For a fresh twist, top with microgreens or arugula for a peppery bite.

Serve It Right: Presentation and Pairings

This dish shines when served family-style in a large, shallow bowl. Pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the creamy sauce and bright lemon notes. For a complete meal, add a side of garlic bread or a simple arugula salad with a lemon vinaigrette. Don’t forget to garnish with extra basil and lemon zest for a pop of color and flavor!

Make It Ahead: Storage and Reheating Tips

This pasta is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of almond milk or pasta water to the sauce and warm it gently in a skillet over low heat, stirring frequently. Avoid microwaving, as it can make the sauce separate. If the greens lose their vibrancy, add a handful of fresh ones when reheating.

Mix It Up: Recipe Variations

Feel free to customize this recipe to suit your tastes or pantry staples. Swap the leeks for shallots or onions, or use baby bella mushrooms instead of cremini. For a protein boost, add grilled chicken, shrimp, or crispy tofu. If you’re not a fan of dandelion greens, kale, spinach, or Swiss chard work beautifully. For a nut-free version, replace the almond milk with oat or soy milk.

Time-Saving Hacks for Busy Cooks

To streamline this recipe, prep your ingredients ahead of time. Chop the leeks, mushrooms, and greens the night before and store them in the fridge. Use pre-minced garlic or a garlic press to save time. If you’re in a rush, skip the wine deglazing step—just add a splash of vegetable broth for extra flavor. Finally, cook the pasta and sauce simultaneously to cut down on total cooking time.