Buttery leek and soy tagliatelle with sesame oil- delicious 30 minute meal!

This quick and flavorful pasta dish is the perfect fusion of comfort food and Asian-inspired elegance. Taking less than 30 minutes to prepare from start to finish, it's a weeknight winner that delivers maximum taste with minimal effort. With just 10 to 20 minutes of cooking time—depending on how gently you caramelise the leeks—you can have four generous, satisfying servings on the table in around half an hour. It’s the ideal choice when you want something warm, hearty, and just a little bit different without spending hours in the kitchen.

At the heart of this dish are the leeks, which bring a mellow sweetness and silky texture. They're cooked low and slow in a bit of butter and oil, allowing them to soften and caramelise gently without browning too quickly. This step is essential—don’t rush it. Properly caramelised leeks add an incredible depth of flavor and almost melt into the sauce, forming a luxurious base that clings beautifully to the pasta.

Once the leeks are golden and soft, a splash of soy sauce is stirred in, adding umami and a subtle saltiness. A drizzle of toasted sesame oil introduces a warm, nutty aroma that brings an unmistakable Asian twist. While those flavors are marrying together, the pasta is cooked until just al dente, ready to soak up all that rich, savory goodness.

After draining the pasta, it’s added straight into the leek mixture along with a knob of butter and a generous handful of finely grated Parmesan cheese. The butter melts into the pan, creating a glossy, velvety sauce, while the cheese adds a salty, umami kick that ties everything together. The result is a beautifully creamy, deeply flavorful pasta dish that’s both comforting and sophisticated.

Serve hot, with extra Parmesan scattered on top, a grind of black pepper, and—if you like—a sprinkle of sliced spring onions or toasted sesame seeds for added texture and a pop of freshness. In just about 30 minutes, you've created a unique and mouthwatering meal that feels indulgent yet incredibly easy to pull together. Whether you're cooking for family or entertaining friends, this dish is sure to impress.

Buttery leek and soy tagliatelle with sesame oil ingredient list;
75g (2¾oz) of butter
 One teaspoon of olive oil
 Olive oil with two anchovies
 400g/14oz of thinly sliced leeks and tagliatelle
 Six finely chopped garlic cloves
 Two tablespoons of soy sauce
 50g/1¾oz of grated Parmesan cheese plus additional garnish (optional)
 To garnish, add one lemon, juice, and zest.
 Freshly ground black pepper, salt, and one tablespoon of sesame oil

 Buttery leek and soy tagliatelle with sesame oil step by step instruction method;

Step 1
Begin by melting half of the butter along with a generous drizzle of olive oil in a large frying pan set over medium heat. This combination gives the dish a rich base while preventing the butter from burning. Once the butter has fully melted and is gently bubbling, add the anchovies, sliced leeks, and a pinch of salt. Don’t worry if you’re not typically a fan of anchovies—their strong flavor mellows as they cook, melting into the oil to form a deep, savory backbone for the sauce rather than standing out on their own.

Step 2
Stir everything together, using your spoon or spatula to break up the anchovies so they dissolve completely into the mixture. As the leeks begin to soften, reduce the heat slightly if needed to prevent them from browning too quickly. The goal here is gentle caramelisation—letting the leeks cook slowly so they become meltingly soft, golden at the edges, and rich with flavor. This will take about 10 minutes, and it's worth every moment. Stir occasionally to ensure they cook evenly without sticking or burning.

Step 3
By the end of this stage, the leeks should have collapsed into a silky, sweet-savoury mixture, infused with the anchovies’ umami depth and ready to form the flavorful base of your sauce. Meanwhile, bring a large saucepan of water to a rolling boil and add just a touch of salt—go easy here, as the anchovies and Parmesan already bring plenty of saltiness to the dish.

Step 4
Once the water is boiling steadily, add the tagliatelle and stir gently to prevent the strands from sticking together. Cook the pasta according to the packet instructions, usually around 8 to 10 minutes, or until it is just al dente—tender but still with a slight bite at the center. Keep an eye on it as it cooks, and give it an occasional stir to ensure even cooking. While the pasta is bubbling away, it’s a good time to check on the leeks and prep the finishing ingredients, so everything is ready to come together smoothly at the end. 

Step 5
Once the leeks are soft and beautifully caramelised, stir in the minced garlic and drizzle in the soy sauce. The garlic will add a sharp, aromatic kick, while the soy sauce brings a rich umami depth that complements the sweetness of the leeks and the savoriness of the anchovies. Stir everything together well, allowing the garlic to cook gently for about 1 minute—just enough for it to lose its raw edge and become fragrant, but not so long that it burns.

Step 6
At this stage, the mixture might start to dry out slightly or stick to the bottom of the pan, especially as the soy sauce reduces. If that happens, simply add a small splash of the pasta cooking water—just a tablespoon or two—to loosen things up and help deglaze the pan. This starchy water not only prevents sticking but also helps to begin forming a silky, cohesive sauce that will cling beautifully to the pasta later on. Remove the skillet from the heat and add 200ml/7fl oz of pasta water to the leek combination after the pasta is al dente.  After completely draining the pasta, mix it with the leek mixture.  To make an emulsified sauce, add the remaining butter and stir thoroughly.

Step 7
Continue to toss until the pasta is thoroughly covered after adding the Parmesan.  Toss to mix in the lemon juice and sesame oil.  Add a dash of Parmesan cheese, if using, and the lemon zest as garnish. Season with black pepper.  Serve right away.