Leek and Pasta with White Wine and Butter
A simple pasta dish where tender leeks are sautéed in butter and white wine, tossed with cooked pasta and fresh parsley. This general-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti Pasta, tablespoons Butter, White wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium (about 12 oz), white and light green parts only, thinly sliced Leeks
- 8 oz spaghetti Pasta
- 3 tablespoons Butter
- 1/2 cup White wine
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Melt 3 tablespoons butter in a large skillet over medium heat. Add 3 medium leeks (thinly sliced) and cook for 4 minutes until softened.
- Step 3: Pour in 1/2 cup white wine and cook for 3 minutes until reduced by half, stirring occasionally.
- Step 4: Add the drained spaghetti to the skillet, along with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta.
- Step 5: Stir in 2 tablespoons chopped fresh parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Leek and Pasta with White Wine and Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Leek and Pasta with White Wine and Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Leek and Pasta with White Wine and Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leek and Pasta with White Wine and Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Leek and Pasta with White Wine and Butter vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
