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Pasta with leek and ham sauce

Pasta with leek and ham sauce

Total Time
25 min
10 min
15 min
Ham and leeks are a perfect match and when cooked in a creamy sauce and served over freshly cooked pasta, you’ve got yourself a delicious and super satisfying meal.


Legume pasta, dry

250 g, spaghetti variety, (100% legume flour)

Olive oil

1 tsp


2 whole, thinly sliced

97% fat-free deli sliced ham

100 g, leg ham, chopped

Dried thyme

1 tsp

Stock powder

1½ tsp, vegetable variety, (to make 300ml vegetable stock)

Light cream

100 ml, thickened


  1. Cook spaghetti in a large saucepan of boiling salted water, following packet instructions. Drain.
  2. Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook leeks, stirring, for 3-4 minutes, until softened slightly. Add ham and cook, stirring, for a further 2 minutes. Stir in thyme and stock. Bring to the boil. Reduce heat, cover and simmer for 10 minutes. Stir in cream and season with salt and pepper.
  3. Divide spaghetti among 4 serving bowls. Top with leek and ham sauce. Serve.


INGREDIENT TIP: Legume pastas (also known as pulse pastas) are an alternative to wheatbased pastas. They’re made from pulses such as dried lentils, peas and beans and are higher in protein and fibre.