Creamy leek and courgette spaghetti

Sometimes all that will suffice is a big old bowl of comforting creamy pasta. Look no further than to this magnificent meatfree medley of green veggies and spaghetti in a creamy cheese and garlic sauce. 


This dish is creamy, cheesy and flavoursome,  yet has plenty of goodness from leek, courgette and wholewheat spaghetti. And you can have it on the table in 20 minutes.


  • knob of butter
  • 1 leek
  • 1 medium courgette
  • 2 portions wholewheat spaghetti (roughly 250g)
  • 2 garlic cloves, crushed
  • 1 tsp lemon juice
  • 100g mature cheddar cheese, grated
  • 3 tbsp reduced fat creme fraiche
  • 1 tbsp semi-skimmed milk
  • plenty of seasoning

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2


  1. Chop off the woody ends of the leek and slice down the middle, so you can see the middle layers, but not all the way through to the other side. Open up the middle layers of the leek and run under a cold tap to clean off any grit. Slice into thin strips.
  2. Wash the courgette and cut in half lengthways, then cut horizontally into small pieces, around 2-3cm thick.
  3. Melt the butter in a large frying pan on a medium heat.
  4. Meanwhile, half-fill a medium saucepan with water and bring to the boil.
  5. When the butter has melted, add the leek and courgette and fry until soft, around 5-8 minutes.
  6. When the water is boiling, lower in the spaghetti, making sure it’s all covered by the water. Cook to pack instructions.
  7. When the vegetables are soft, add in the garlic and fry for a further 2 minutes, stirring frequently. Add the creme fraiche, lemon juice and milk and carefully pour a little bit of the water from the pasta pan into the frying pan. Stir in together and then add half of the cheese. You should have a fairly thick creamy sauce. Add more creme fraiche if needed. Season well and lower the heat.
  8. When the pasta has cooked, drain into a colander and tip into the frying pan. Mix the spaghetti in thoroughly with the sauce, and add the rest of the cheese. Add more salt and pepper if needed.
  9. Serve in large pasta bowls with a sprinkling of grated cheese if you fancy.



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