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Pasta with Leeks & Sausage

Course: Main Course
Servings: 3 people
Author: Suzie Bauer


  • 8 oz Gluten Free Spaghetti
  • Water
  • 2 Leeks thinly sliced
  • 2 cloves Garlic minced
  • 6-8 oz Smoked Sausage Links sliced
  • 2 Tbsp Butter or dairy-free butter
  • 2 Tbsp Olive Oil
  • 1/2 cup Dry White Wine
  • 1/4 cup Full Fat Coconut Milk or heavy cream
  • 1/4 tsp Sea Salt or more to taste
  • 1/8 tsp Black Pepper or more to taste
  • 3 oz Mozzarella grated, plus more for garnish (dairy-free is fine, too)
  • 12 Grape Tomatoes sliced in half


  • Cook pasta according to the directions on the pasta you use.
  • In a large skillet, brown the sliced sausage over medium-high heat, about 10 minutes. Remove from the pan. Don’t worry about the brown bits in the bottom of the pan, that’s flavor and will come into the mix soon!
  • Add butter and olive oil to the pan. Once the butter has melted, add the sliced leeks, minced garlic and sea salt to the pan and stir frequently until the leeks soften. About 5 minutes.
  • Pour in the white wine to deglaze the pan. Use a spoon to scrape off the brown bits on the bottom of the pan. Let the wine, leeks and garlic cook for a couple minutes before adding in the coconut milk and grated mozzarella. Stir and cook for about 5 minutes.
  • Add the sausage back to the pan and season with pepper and more salt to taste.
  • Once the pasta is cooked, drain out the water and then add the pasta to the pan and toss to evenly mix.
  • Top with sliced grape tomatoes and more mozzarella as desired.


The mozzarella, whether it’s dairy-free or not, will grate easier if you pop it in the freezer for about 20 minutes.