Creamy Leek Pasta

Creamy Leek Pasta

Sarah Kaminski
Prep Time 5 mins
Cook Time 15 mins
Servings 2


What You’ll Need:

  • 1/2 pound baby spinach
  • 2 c brown rice or quinoa pasta
  • 1 leek rinsed & sliced in rounds or 1 bunch of green onions—green & white parts!
  • 1 ½ c frozen sweet peas
  • 2 tsp coconut oil
  • 1 tsp sea salt
  • Black pepper to taste
  • 4 ounce log soft goat cheese
  • ¾ c warm filtered water


  • Place spinach in a large colander, rinse and set aside in the sink.
  • Then, heat a large pot of lightly salted water to a boil, and cook pasta according to package instructions. (Use a pot bigger than you think you need…you’ll need that hot water!)
  • While pasta cooks, saute leeks & peas with coconut oil, salt & pepper over medium-high heat for about 5 minutes, or until peas are thawed & leeks are tender.
  • Drain cooked pasta SLOWLY over spinach to flash steam.
  • Transfer peas & leeks to pasta pot. Add cheese & warm water & stir constantly until cheese has melted & created a creamy sauce.
  • Toss cooked pasta & spinach with the goodness in the pot.
  • Share with a friend!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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