Make this leek fondue linguine, then also check out our leek carbonara and leek and crab lasagne.


  • 4 large leeks, whites and pale green parts shredded
  • 50g butter
  • 60ml white wine
  • 6 tbsp crème fraîche
  • 400g linguine
  • (or veggie alternative) shavings for the top parmesan or grana padano
  • ½ lemon


  • STEP 1

    Put the leeks with half of the butter in a pan and melt the butter around the leeks. Add the remaining butter and white wine and cook very gently for 5 minutes. Add the crème fraîche and cook for another 15 minutes, or until the leeks are meltingly soft. Season well.

  • STEP 2

    Cook the pasta and toss it with the leek fondue, divide between 4 bowls and add a handful of parmesan shavings and a squeeze of lemon juice.


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