Why You’ll Love This Leek Pasta!

There’s something comforting about a good pasta dish, isn’t there? This caramelized leek pasta strikes the perfect balance, making it easy enough for a casual weeknight dinner while still being elegant enough for guests. Cozy, comforting, and satisfying yet light — what’s not to love?

This recipe also showcases the versatility of leeks, as we’re going to use the entire vegetable from root to top! The leeks are sautéed until they’re meltingly tender and sweet, then combined with pasta in a creamy sauce infused with lemon, garlic, and aromatic herbs. And let’s not forget the optional toasted breadcrumbs (pangritata) which add a delightful crunch to every bite!

Leek Pasta Recipe Ingredients

• Pasta: Opt for long noodles like linguine, fettuccine, angel hair, or spaghetti. Gluten-free pasta works wonderfully too!
• Leeks: Use the entire leek! Just remember to wash them thoroughly to remove any dirt caught between the layers.
• Garlic cloves: For that rich, aromatic flavor.
• Extra virgin olive oil and unsalted butter: This combination helps to deeply caramelize the leeks for extra flavor.
• All-purpose flour: For thickening the sauce; feel free to swap with gluten-free flour if needed.
• Milk: Choose whole milk or a plant-based alternative; I particularly love macadamia nut milk for this recipe.
• Dijon mustard: Adds a lovely tang.
• Nutmeg: For a hint of warmth and sweetness.
• Fresh thyme: This herb adds a beautiful complexity to the dish.
• Fresh lemon juice: For a bright, citrusy lift!
• Pecorino or Parmesan cheese: Sprinkle generously over the top before serving, or substitute with vegan cheese if preferred.
• Garnish: Enhance with toasted pangritata, lemon zest, and fresh thyme.

How to Make Pangritata

Pangritata, or crispy seasoned breadcrumbs, is a wonderful Italian addition to pasta dishes. It adds a delightful crunch and flavor!

To make it, simply mix together:

• 1 cup of untoasted breadcrumbs
• 1 tablespoon of olive oil
• 1 minced garlic clove
• 2 teaspoons of fresh thyme (or any herbs you prefer)

Toast this mixture in a skillet over medium heat until golden brown. For an extra zing, add a teaspoon of lemon zest if you like. This can even be made ahead and stored in an airtight container for up to two weeks!

Leek Pasta Variations

Feel free to get creative with this recipe! Consider adding:

• Vegetables: Spinach, peas, or asparagus work beautifully.
• Proteins: Grilled chicken, shrimp, or even chickpeas for a plant-based option.
• Spices: A kick of red pepper flakes for heat or lemon zest for added vibrancy.

How to Make Caramelized Leek Pasta

1. Prep the leeks: Start by thoroughly cleaning the leeks to remove any dirt. Trim off any rough ends and peel away the outer layers. Slice the white portions into rounds or half moons, and the green sections into long, thin strips. Rinse both parts separately and set aside.
2. Caramelize the leeks: In a large skillet, warm olive oil and a tablespoon of butter over medium heat. Add the sliced white leeks and sauté for a few minutes before adding minced garlic. Continue cooking for 15-20 minutes, stirring occasionally, until the leeks are tender and starting to turn golden brown.
3. Prepare an ice bath: Meanwhile, set up a bowl of ice water. Bring a large pot of salted water to a boil. Blanch the green leek strips for 1 minute, then transfer them directly to the ice bath to halt cooking. Bring the water back to a boil, and cook your pasta according to package directions. Reserve a cup of cooking water before draining.
4. Create the sauce: In the skillet, shift the caramelized leeks to one side and melt two tablespoons of butter in the center. Add flour and stir for 1-2 minutes, then whisk in the milk, Dijon mustard, salt, black pepper, and a dash of nutmeg. Continue whisking until smooth and slightly thickened. Stir in fresh thyme and remove from heat.
5. Combine everything: Add the hot, drained pasta, reserved pasta water as necessary, blanched leek strands, and lemon juice to the sauce. Toss well until everything is evenly coated. Adjust seasoning to taste.
6. Garnish and serve: Finish with fresh lemon zest, lemon wedges, grated Pecorino, and a sprinkle of pangritata. Add red pepper flakes for a spicy touch if desired.

Chef’s Tips

1. Use a salad spinner: This handy tool can help you effectively clean leeks.
2. Choose longer pasta: The thin, long shapes resemble the delicate leek greens.
3. Deglaze with wine: For added depth, consider adding a splash of dry white wine or a bit of reserved pasta water to lift the flavorful bits from the pan before pouring in the milk.

Storage

Leftover pasta can be stored in an airtight container in the refrigerator for up to 5 days. Just reheat gently when you’re ready to enjoy again!

What to Serve with Leek Pasta

This leek pasta pairs wonderfully with warm, crusty bread and a side salad. You could also consider roasted veggies or a grilled protein like chicken or fish to round out your meal. Enjoy experimenting with different pairings!