Creamy Beef and Leek Pasta

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Creamy Beef and Leek Pasta – A Rich and Comforting Weeknight Favorite

Looking for a satisfying dinner that brings together tender beef, buttery leeks, and a luscious creamy sauce? This Creamy Beef and Leek Pasta recipe is the perfect comfort food — rich, savory, and easy enough for a weeknight meal, yet elegant enough for guests.

Why You’ll Love This Recipe

  • Uses simple ingredients with elevated flavor.
  • Quick enough for a busy evening.
  • Flexible with different cuts of beef or pasta types.
  • The perfect balance of protein, veggies, and creamy indulgence.

Ingredients

For the pasta:

  • 12 oz (340 g) pasta (fettuccine, penne, or tagliatelle)
  • Salt (for boiling water)

For the beef and sauce:

  • 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
  • 2 medium leeks, cleaned thoroughly and thinly sliced (white and light green parts only)
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) low-sodium beef broth
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tsp Dijon mustard or a pinch of red pepper flakes (for depth or heat)
  • Fresh parsley or chives, for garnish

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, reserving ½ cup of pasta water, and set aside.

2. Prepare the Beef

  • While the pasta cooks, pat the sliced beef dry with a paper towel.
  • Season generously with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Sear the beef in batches (to avoid crowding the pan), about 1–2 minutes per side, until browned but still juicy.
  • Remove to a plate and cover loosely with foil.

3. Sauté the Leeks and Garlic

  • In the same skillet, reduce heat to medium.
  • Add 2 tablespoons of butter. Once melted, add the leeks.
  • Sauté for 5–7 minutes until soft and lightly golden.
  • Stir in the minced garlic and cook for 1 more minute until fragrant.

4. Make the Creamy Sauce

  • Pour in the beef broth and let it simmer for 1–2 minutes, scraping up any browned bits from the pan.
  • Stir in the heavy cream and bring to a gentle simmer.
  • Add the Parmesan and stir until melted and the sauce thickens slightly.
  • Optional: Stir in Dijon mustard or red pepper flakes for extra depth.

5. Combine Everything

  • Return the cooked beef and any juices to the skillet.
  • Add the drained pasta and toss everything together.
  • If needed, add a splash of reserved pasta water to loosen the sauce.
  • Season to taste with more salt and pepper.

6. Serve

  • Serve immediately, garnished with chopped fresh parsley or chives and extra Parmesan.

Tips for Success

  • Cleaning Leeks: Leeks trap dirt between layers — slice first, then soak in a bowl of water, swishing them around to loosen debris.
  • Pasta Options: This sauce clings beautifully to long or ridged pasta. Try it with rigatoni, fettuccine, or even pappardelle.
  • Make Ahead: You can cook the beef and leeks ahead of time and reheat gently when adding the cream.

Serving Suggestions

Pair this dish with a simple green salad or steamed asparagus, and some crusty bread to soak up that creamy sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or milk to restore creaminess. Freezing is not recommended due to the cream sauce.

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