Caramelized Leek Pasta Recipe Recipe

Ingredients

Pasta and Leeks

• 2 large leeks
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 10 ounces pasta (linguine, fettuccine, angel hair, or spaghetti)

Cream Sauce

• 3 tablespoons all-purpose flour (or gluten-free flour)
• 2 cups milk (plant-based milk works great)
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon black pepper, adjust to taste
• 0.25 teaspoon nutmeg, more to taste
• 2 tablespoons fresh thyme
• 3 tablespoons lemon juice

Garnish

• to taste Pecorino or Parmesan cheese
• optional pangritata
• optional red pepper flakes

Instructions

Prepare the Leeks

1. Chop off any rough ends of the leek. Peel away the rough outer layers. Slice the white parts into thin rounds or half-moons and set aside.
2. Slice the green parts in half lengthwise, lay cut-side down, and cut into thin long strips similar in size to your noodles. Set aside separately.
3. Rinse both the white and green parts thoroughly (a salad spinner works great here) and drain well.

Caramelize the Leeks

1. In a large skillet, sauté the white slices of leek in olive oil with 1 tablespoon of butter over medium heat, stirring often.
2. Add the minced garlic after a few minutes and continue sautéing on medium-low heat for 15-20 minutes until the leeks are soft and lightly caramelized.

Cook the Pasta

1. While the leeks caramelize, prepare an ice bath in a bowl.
2. Bring a large pot of salted water to boil. Blanch the green leek strips for 1 minute, then remove with tongs and place in the ice water bath.
3. Return the pasta water to a boil and cook the pasta al dente according to package directions.
4. Drain the pasta and reserve 1 cup of pasta water to adjust the sauce consistency if needed.

Make the Cream Sauce

1. In the skillet with the caramelized leeks, push them to the side and melt the remaining 2 tablespoons of butter in the middle.
2. Add the flour and toast for 1-2 minutes, then whisk in the milk, Dijon mustard, salt, black pepper, and nutmeg.
3. Whisk until smooth and let it simmer gently until thickened slightly. Add the fresh thyme and remove from heat.

Combine and Serve

1. Add the hot pasta, blanched leek strips, and lemon juice to the cream sauce.
2. Toss until everything is well combined, adding pasta water as needed to reach your desired sauce consistency.
3. Adjust seasonings to taste.
4. Garnish with lemon zest, lemon wedges, grated Pecorino or Parmesan, and pangritata if desired. Add red pepper flakes for a little heat.

Notes

• The beauty of this dish is its adaptability—use any cream-colored pasta of your choice.
• This recipe is easily customizable for dietary restrictions: use gluten-free flour and plant-based milk for a vegan-friendly version.
• Pangritata (crispy breadcrumb topping) adds wonderful texture and is worth making if you have time.
• Fresh thyme can be replaced with dried thyme at a 1:3 ratio (use 2 teaspoons dried).
• Don't rush the caramelization process—the slow cooking brings out the leeks' natural sweetness.