Creamy Garlic & Leek Autumn Pasta

Ohhh happy, happy fall! There is just something about the fall that makes me so entirely happy. It could be the addition of massive amounts of pumpkin and squash in my kitchen. Or bringing my favorite boots and sweaters out of storage. Or seeing all the pretty autumn colored dishes and homeware every time I walk through Target. Whatever it is that makes me love this season so much, keep it going baby!

Even with the buckets of rain that we’ve had here in NC this past week, I’ve still managed to stay in good spirits— and that’s saying something, as rain and I do NOT go hand in hand. Must be the mini pumpkins I bought at Trader Joe’s to cover my apartment in. Yeah, that’s definitely adding to my happiness level 🙂

But it could also be this pasta. Ohhhh this pasta!


Creamy Garlic & Leek Autumn Pasta // pumpkin & peanut butter

Creamy Garlic & Leek Autumn Pasta // pumpkin & peanut butter


Just look at that creaminess level!! Would you believe there’s not a lick of cheese or butter in the entire dish?!? Nope, not one bit. That creaminess, my friends, is strictly garlic, leeks, olive oil, and non-dairy milk. Crazy, right?! Ohh I just want to scoop myself another big bowl right now just writing about it.

But I couldn’t stop at just creamy, garlicky, leeky(?) pasta. I knew I had to add in some of those warm, rustic autumn veggies that have been calling my name all week long. So I roasted some brussels sprouts and delicata squash in a bit of olive oil and herbs until they were crispy and carmalized, then added them to the creamy dreamy pasta for a bit of savoriness.

But wait! We’re not even done yet. This pasta needed a bit of a crunch factor, so of course I had to top it with some roasted pumpkin seeds. Oh my goodness. I could eat this every day. Fall perfection in a bowl.


Creamy Garlic & Leek Autumn Pasta // pumpkin & peanut butter

Creamy Garlic & Leek Autumn Pasta // pumpkin & peanut butter


Now this dish can very easily be made with a variety of other veggies in place of the brussels sprouts and squash. Aka you can make it ALL YEAR LONG with whatever veggies are in season. Like, you could totally go an Italian route with burst tomatoes (just like this pasta) or a spring route with fresh peas and asparagus. The possibilities are endless! As long as that creamy factor is always a player, of course.

Have a wonderful Wednesday everyone! You made it halfway through the week— now go make some comforting pasta and let’s get onto the weekend 🙂


Creamy Garlic & Leek Autumn Pasta // pumpkin & peanut butter

Creamy Garlic & Leek Autumn Pasta // pumpkin & peanut butter

Creamy Garlic & Leek Autumn Pasta

Serves 4
Cook time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish


  • 10oz pasta of choice (I used brown rice penne)
  • 2 cups brussels sprouts, halved
  • 1/2 delicata squash, halved and sliced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • salt and pepper
  • optional topping: roasted pepitas (pumpkin seeds)

for the creamy garlic sauce

  • 1 tablespoon olive oil
  • 7 cloves garlic, minced
  • 1/2 leek, cleaned and sliced
  • 3 tablespoons flour of choice (I used whole wheat, but use gluten free if needed)
  • 1 - 1 1/2 cup unsweetened almond or soy milk
  • salt and pepper


adapted from Minimalist Baker's Vegan Garlic Pasta


for the brussels and squash
Step 1
Preheat the oven to 400 degrees. Slice the ends off the brussels sprouts and chop them in half. Place in a large bowl. Slice your delicata squash in half (save half of it for another recipe). With the remaining half, slice it in half the long way, scoop out the seeds, and slice into 1/2" slices. Add to the bowl with the brussels sprouts. Toss with 1 tbsp of olive oil, salt, pepper, rosemary, and oregano, then spread evenly on a baking sheet. Bake for 30 minutes, tossing occasionally.
for the pasta
Step 2
In the meantime, heat a large pot of water and cook your pasta according to the box.
for the sauce
Step 3
While the pasta and veggie are cooking, slice and clean you leek (it is VERY important to rinse your leek, as it it very dirty inside) and mince 7 cloves of garlic. Drizzle 1 tbsp of olive oil in a large skillet over medium-high heat, then add in the leek and garlic, with a pinch of salt and pepper. Cook for 3-4 minutes, until fragrant and tender. Add in 3 tbsp of flour and mix until coated. Slowly pour in the milk a little bit at a time, whisking as you pour. I used a little over 1 cup of soy milk in my sauce, but use more if you want a thinner consistency. Add in a hefty pinch of salt and pepper and simmer for 3-4 minutes, or until sauce has reached the desired consistency.
Step 4
Drain your pasta, top it with the sauce and veggies, and stir to coat. Scoop into large bowl and top with roasted pepitas, if desired!

Creamy Garlic & Leek Autumn Pasta // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Thanks Alexandra!! It’s seriously my new obsession! Let me know what you think 🙂

  1. Delicious! My husband and 3-year old daughter gobbled this up. This is the perfect comfort food for fall. Thank you for sharing!

    • So glad you liked it!! We’ve been eating it at least once a week because we love it so much 🙂

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