Mint Linguine with Lemon-Leek Sauce

Mint Linguine with Lemon-Leek Sauce

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Mint Linguine with Lemon-Leek Sauce – A light pasta in a bright, creamy lemon-flavored leek sauce with a hint of mint and touch of heat. Leeks are in season and will continue through fall and winter. I love them with their mild onion taste and creaminess. I like making this as a healthy substitute for white sauce and oh! it has so much flavor and is full-bodied. 

The mint freshens up the palate making this dish entirely lickable! This was one of my recipes for family dinner at culinary school. The entire school loved it and it is pretty hard to impress them. I gave the recipe to my friend and neighbor to try it out and she loves it! She’s always waiting for leek season now to stock her freezer.

Linguine meaning “little tongues” in Italian is a form of pasta that is elliptical in section. It originates from the Liguria region of Italy, a town fragrant with salty ocean breezes and known for simple delicious food. I love linguine with it’s long, flat strands of pasta, thinner and narrower than fettuccine but thicker than spaghetti making it perfect for the sauce to cling to.

The simple recipe for the creamy lemon-flavored leek sauce with a hint of mint is perfect for pasta. You can make it rich with cream or substitute it with a milk of your choice for a low-calorie version.

Mint Linguine with Lemon-Leek Sauce recipe is healthy and kid-friendly and they will lick their plate clean. It’s my family’s favorite and it will be yours too.

Pair it with a smooth dry white wine like a Chardonnay (I like the ones from Sextant Winery at Paso Robles, CA) or a refreshingly crisp Sauvignon Blanc (I like Hanna from Sonoma County). Enjoy and let me know how much you liked it.

Mint Linguine with Lemon Leek Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Passive Time 8 Servings

A light pasta in a bright, creamy lemon-flavored leek sauce with a hint of mint and touch of heat.


  • 1 Recipe Lemon Leek Sauce
  • 1 pound Linguini
  • 1/2 Cup finely diced fresh Mint leaves (Hacher)
  • 2 Tablespoons minced Garlic
  • 3 Tablespoons of Extra Virgin Olive Oil
  • Salt a lot for the Pasta + 1 teaspoon for the Mint mixture
  • 1/2 cup freshly shaved Parmesan cheese for garnish
  • 2 tablespoon finely diced (Hacher) fresh Parsley for garnish


    For the Linguini
  1. Bring a large pot of water with lots of salt to a boil. Add the linguini and cook until it's al dente. Drain the pasta,
  2. Mix together the Mint, Garlic and Olive Oil. Add Salt to taste.
  3. Toss the drained linguini over medium heat with Mint mixture.
  4. Plating
  5. Place a large tablespoon of the of the Leek Sauce on the plate and pull with a spoon drawn through, kind of making it look like a shooting star
  6. Twirl pasta with a large fork and place gently on the tail end of the sauce
  7. Finish with shaved Parmesan and finely diced parsley
  8. Optional - Serve with oven roasted root vegetables
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