Spaghetti With Leeks & Pine Nuts

Prep Time
Cook Time
Ready In

Recipe: #34894

May 10, 2020

"I have made this recipe a few times over the years. This is another recipe I have had for many years, and finally am getting around to sharing."

Original is 4 servings


  • Serving Size: 1 (372.3 g)
  • Calories 708.4
  • Total Fat - 31.5 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 58.6 mg
  • Sodium - 498.5 mg
  • Total Carbohydrate - 87.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 7.1 g
  • Protein - 26.4 g
  • Calcium - 323 mg
  • Iron - 6.9 mg
  • Vitamin C - 29.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

I like to get my pot of water on to be boiling ready for the spaghetti at this time.

Step 2

Trim the roots, and outer leaves and green tops from the leeks; cut the white parts of the leeks into rings and wash under running water then drain well. Chop the onion finely; dice the de rinded bacon and chop the pine nuts coarsely.

Step 3

Heat the butter and oil in a large pan over a low heat when heated add the leeks, onion, bacon and chopped pine nuts and cook until golden.

Step 4

Add spinach and season with salt and pepper to taste and add the wine. Allow to evaporate and add the mashed tomatoes. Simmer until the sauce has reduced a little, then add the cream. Stir through and leave on a low heat for about 10 minutes.

Step 5

Cook the pasta in a large pan of lightly salted water until al dente. Drain and pur the sauce over the top of the spaghetti and mix through well.

Step 6

Serve immediately topped with the grated parmesan cheese.


No special items needed.

2 Reviews


Another Tisme winner! We love pasta, this was so good that I've added it to my Favourites Cookbook. Happy you shared!


review by:
(28 Jul 2021)


This is so good! I wasn't sure what to expect but my family loved this! I basically doubled almost everything except for the tomatoes but they really enjoyed this dish! I used half and half for the light cream and made as directed. Thanks for sharing!


review by:
(30 May 2020)

You'll Also Love