Ham and leek stovetop pasta recipe

By Angela Boggiano

  1. Serves 4
  2. 25 minutes
  3. Rating

This pasta dish is a homely recipe that's sure to become a favourite. The method is very similar to making a risotto – the pasta absorbs the flavours of the stock, ham and leeks to add a savoury depth. And it only costs just over £4 to make!

tried and tested
Ham and leek stovetop pasta


  1. 300g gammon steak, trimmed of fat and cubed
  2. 1 tbsp olive oil
  3. 30g butter
  4. 3 medium leeks, washed and sliced
  5. 2 garlic cloves, crushed
  6. 2 tsp shredded fresh sage
  7. 350g dried macaroni or other small pasta shapes
  8. 1.2 litres chicken or vegetable stock, hot


  1. 1. In a large frying pan, sauté the gammon in the oil and butter until golden. Reduce the heat slightly and add the leeks. Cook, stirring, for 2 minutes, then add the garlic and sage, and cook for 1 minute.
  2. 2. Add the pasta and keep stirring around for 1-2 minutes, then pour in enough stock to just cover the pasta. Cover and simmer gently for 8-10 minutes, stirring and adding more stock as the pasta absorbs it, until it's al dente. Season and serve.

Nutritional info

Per serving: 568kcals, 19g fat (7.2g saturated), 36.7g protein, 71.1g carbs, 4g sugar, 3.3g salt

Chef's tip

Vegetarians, replace the gammon with 300g frozen Quorn pieces, thawed, and follow the recipe as normal. You can freeze for up to 1 month. Thaw but only reheat the pasta for 5 minutes so it’s not overcooked.


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June 18

Fantastic, My very fussy 3 year old daught ate every scrap and even commented on how delicious it was. Was very fast to put together too. I also added a spoonfull of wholegrain mustard which added a bit extra to it. will defo do this again


November 2

Well My family love this recipe, it's so cheap and easy to make and makes a filling supper. Maybe it was the ingredients you used?


October 30

Not sure if I did something wrong but this meal was very average. It filled a hole. I would not make it again.


March 23

This was very tasty, but be careful of using stock that is too strong as the first time I cooked it I didn't water my stock down and the dish was a bit too salty.


March 11

This was absolutely delicious, and made such a change from the usual tomato or cheese sauce that we normally eat in this house!

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