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Creamy Spinach and Leek Rotini (Gluten-Free)

If you have ever wondered what to do with leeks besides soup, this recipe is for you.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine gluten-free, Italian
Servings 6 people
Calories 488 kcal


  • 1-1/2 Tbsp extra virgin olive oil
  • 2 large leeks washed and sliced (white and light green parts only)
  • 2 cloves garlic
  • 1 6 oz bag baby spinach leaves
  • 1 cup heavy cream
  • kosher salt and fresh cracked pepper to taste
  • 1 8 oz box rotini pasta made from chickpeas (or other gluten-free pasta of choice), cooked according to package directions
  • 1/2 cup fresh shredded parmesan cheese divided
  • garnish: fresh chopped flat-leaf parsley


  • While the pasta is cooking, prepare the sauce. Heat the olive oil over medium-high heat. Add the leeks and saute until lightly golden.
  • Add the garlic and spinach. Toss and turn the ingredients until the spinach is all wilted and garlic is fragrant.
  • Add the cream and cook over medium heat until slightly thickened. Add half the cheese. Season with salt and pepper.
  • Toss in the pasta. Serve topped with remaining cheese and garnished with parsley.
Keyword recipe with leeks, spinach and leek