Chestnut & Leek Pasta with Parmesan Dill Cream

leek chestnut pasta

I’ve been making this recipe for Chestnut & Leek Pasta for months now and we’ve been eating it about twice a week. That’s how good this dish is!

Truth is, I didn’t always use dill in it. I was first inspired by this vlog from Anna Newton where she had pasta at Cincin. The dish was called Leek, Chestnuts & Cream Parmesan Sauce and I obviously tried to replicate it the next day. Of course, I didn’t have the original recipe but I was super happy with how it turned out. That was the first step for this dish.

As you may now from this blog post, Greenfeast by Nigel Slater is one of my favourite veggie cookbooks at the moment. There is a recipe in it for tagliatelle with dill & mushrooms. Now, I hate mushrooms and I’m not saying this lightly. I truly don’t understand how people can eat them; it’s a fungus. I can’t even be in the room when they’re cooking, the smell alone makes me feel nauseous. But anyway (mini-rant over!), the sauce in this recipe was basically what I was using (cream & parmesan) but Nigel added some dill to it. I got intrigued and added the herb to my recipe and it works REALLY WELL with leeks and chestnut too.

A nice pasta plate is one of the ultimate comfort food dishes. Leeks and chestnuts somehow elevate the pasta game and make it a pretty elegant dish. It obviously pairs well with a glass of wine and makes the perfect dinner date in my opinion. Hope you guys enjoy it!

If you make this Chestnut & Leek Pasta with Parmesan Dill Cream please tag me on Instagram with the hashtag #meli.magpie – I’d love to see your recreations!

leek chestnut pasta

Chestnut & Leek Pasta with Parmesan Dill Cream

serves 2

Total time: 30 min


  • 1 tbsp of butter
  • 1 large leek, sliced,
  • 150g cooked chestnuts, roughly chopped
  • 125g double cream
  • 125g parmesan, grated
  • 20g fresh dill, chopped
  • salt & pepper, to taste
  • 250g tagliatelle


  1. Add the cream into a small saucepan, add parmesan and dill. Mix until cheese has melted and set aside.

  2. Slice the leek and the chestnuts.

    Melt the butter in a saucepan over medium heat. Add leeks and chestnuts and sauté until leeks are tender.

  3. In the meantime, bring a deep pan of water to the boil, salt and add pasta. Cook until al dente. Drain and add the pasta (along with ⅓ of the cooking water)* to the pan along the leeks and chestnuts. Then fold in the cream, herb and cheese mixture.

  4. Divide between two plates, season with pepper and enjoy.


*I learned that using some of the pasta's cooking water is a great to ensure super creamy pasta. I learned that from an Italian café in Munich and witnessed different Italian cooks do it since then! 
I keep 1/2 cup of the cooking water and add a bit, check the consistency and add more if needed. It really helps mix everything together and ensure super creamy and soft pasta.


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