Reviewed: Nov. 9, 2012

Very good, although it needed way more garlic. I only had skim milk on hand, so I used that along with extra butter. I've never cooked with leeks before (grew them in the garden this year), and they browned a bit more than I would have liked, but I admit to being distracted while they were sauting. Will make again.

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Reviewer:

Katie

Cooking Level: Expert

Living In: Hyde Park, New York, USA

Reviewed: Mar. 3, 2012

I've tried this recipe a few times now, and I just love it. The last time I made it, I used half heavy cream, half milk. I also chopped up and browned some chicken breasts, which went so well with the sauce and pasta. Definitely a keeper recipe.

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Reviewer:

Walnutters

Reviewed: Feb. 26, 2012

Good recipe, but I found it to be a bit bland. Definitely needs some salt, maybe some additional spices.

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Reviewer:

veggibox

Reviewed: Dec. 30, 2011

Delicious! This is my first time trying leeks and this is a fantastic dish. I would actually double the leeks on this. Thanks for sharing!

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2 users found this review helpful

Reviewer:

gypsygirl64

Cooking Level: Expert

Home Town: Knoxville, Illinois, USA

Living In: Parma Heights, Ohio, USA

Reviewed: Nov. 23, 2011

Mmmm, I really enjoyed this smooth and creamy pasta side dish. (Hubs not so much, but then that was a given, considering he doesn’t like “stinky” cheeses like Parmesan, Romano, etc. Even so, he still scarfed it right up!) I had an “Autumn Harvest” special blend orzo I wanted to use, so I substituted that for the ditalini. While it obviously gave this dish extra flavor it wouldn’t have had on its own, I have no doubt I would have enjoyed this just as much had I used the ditalini. The leek was a creative and interesting addition that along with the heavy cream and cheese made a really rich and delectable sauce. I served this with “Veal Marsala,” and “Sauteed Green Beans,” both recipes from this website.

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9 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 22, 2011

So tasty and simple! I happened to have a "leftover" leek and looked up any recipe to use it and came across this one. I had everything but the cream so I used fat free half and half that I had on hand. Delicious! My kids gobbled it up and requested that I make it again as soon as possible.

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3 users found this review helpful

Reviewer:

Pumpkin1966

Cooking Level: Intermediate

Living In: Mooresville, North Carolina, USA

Reviewed: Sep. 20, 2011

This was decent but a little plain tasting. I think the leeks should of been cooked longer. I added some chili flakes and that helped.

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4 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 2, 2011

This is quick to make and sooo delicious!

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Reviewer:

Chef_Darcie

Reviewed: May 18, 2011

So simple and so delicious! Made with rotini instead of ditalini and double the amount of sauce. Served with bbq'd tri-tip and my husband and I both thought the pasta outshined the tri-tip! Will definitely make again!

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Reviewer:

crockpotpirate

Cooking Level: Expert

Reviewed: Mar. 7, 2011

Ok, so before I get any slack for this I just want to say that I tried really, REALLY hard to find leeks, and neither of my local stores had them, so I made it work with what I had because I had my heart set on making this today. Having said that, this was DELICIOUS! Instead of the leeks, I used a mix of green onions and sweet onion, which was wonderful and more garlic than called for. Also, I had 1/2 & 1/2 on hand that needed used, so I went with that. IMO, the final dish needed a little salt, but that was my preference. I made this as a side dish to pork parmesan and hubby said he could've eaten this on it's own, so that's saying a lot, lol. This was so simple to make, and it will definately be going into our rotation hopefully I'll find some leeks soon)! Thanks for sharing. :)

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