This recipe is for everyone who loves leeks, and really really loves to make sure they get the most out of them! In this Caramelized Leek Pasta, both the leek whites and the leek greens serve a purpose.
The greens get roasted while the leek whites are cooked down and caramelized until they are rich and sweet. When mixed with a creamy sauce, it’s a heavenly dinner, yet so simple. This is the perfect way to enjoy leeks where nothing goes to waste!
Table of contents
- A common misconception about leeks
- Ingredients you’ll need for this leek pasta
- How to cook the leek greens
- How to caramelize the leek whites
- Bringing this creamy pasta dish together
- What pasta shape is best for this creamy leek pasta sauce?
- Storage tips
- Watch the recipe here
- Looking for similar recipes?
- Old Version
A common misconception about leeks
It is commonly believed that the green ends of the leeks are inedible, but that simply is not true. A lot of people believe that only the thick, white ends of leeks are valuable, because they tend to be more flavorful, more delicate, and easier to cook with. You’ll find the white ends of leeks in soups, stews, mashed potatoes, or really anything that requires them to be tender.
The green ends do tend to be more fibrous, and nearly impossible to fully cook down into a soup or smooth recipe, but that doesn’t make them any less delicious when cooked properly. As you’ll see here, I like to roast the leek greens, which brings out their flavor, leaving you with soft, sweet, salty goodness.
This recipe uses entire leeks and I think you’ll see why it really changes the game.
Ingredients you’ll need for this leek pasta
- 2 large leeks, very well cleaned
- 4 tablespoons extra-virgin olive oil, divided
- Diamond Crystal kosher salt
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 2/3 cups milk of choice, I typically use unsweetened almond milk or skim milk, but any will work
- Freshly ground black pepper
- 16 ounces dried spaghetti
- 1/2 lemon, for juicing
- Parmesan, optional for serving
How to cook the leek greens
For this recipe, we’re roasting the leek greens to bring out even more flavor. Here’s how to cook them:
Separate the leek greens from the whites. Halve the greens crosswise, so the pieces are around 4-inches long (depending on your leeks). Then using long, careful cuts, slice the green parts of the leeks lengthwise, creating long green strips that are similar in size and shape to spaghetti noodles.
Add the sliced greens to a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt. Mix to coat, then roast them for 25-30 minutes, or until charring and softened.
How to caramelize the leek whites
Caramelization adds so much flavor to dishes, bringing richness, nuttiness, and slight sweetness to otherwise pungent ingredients. For this recipe, the leek whites only caramelize for about 15 minutes, which is a quick version of caramelizing. True caramelization takes around 45-60 minutes, but that’s a big chunk of time for a weeknight dinner vibe.
To quickly caramelize the leek whites, we’re simply cooking them over a bit higher heat than normal and they’ll only caramelize to a medium color. Here’s how to do it:
- Place a large sauté pan over medium heat.
- Add 2 tablespoons of olive oil and 1 tablespoon of butter. Let the butter fully melt, then add the leek whites. Stir and season with salt. Cook, stirring occasionally, for 10-12 minutes or until the leeks are softened, collapsed, and frizzling on the edges.
Bringing this creamy pasta dish together
After the leek greens and whites are cooked, it’s time to pull the rest of this dish together. Here’s how to finish up this meal:
- Fill a large pot with water and bring it to a boil.
- When the leeks are beginning to char at the edges, move them to the side of the pan. To the other side, add the remaining 2 tablespoons of butter and 3 tablespoons of flour. Stir this into a paste and cook for 1-2 minutes, just to make sure the flour isn’t still raw.
- Gradually add the milk to the pan in 1/3 cup splashes, stirring for 30 seconds until it has combined with the butter and flour smoothly. Repeat until a creamy sauce forms. Swirl this together with the caramelized leeks. Season with salt and pepper to taste.
- Keep this on low heat while you cook the pasta. Liberally salt your pot of water and cook according to package instructions until al dente.
- Use tongs to transfer the pasta into the sauce. Stir, adding splashes of pasta water to help the sauce cling to the pasta. Taste and add lemon juice, if you’d like.
- Take the roasted leeks from the oven and add them in. Stir carefully so that the leek greens are evenly distributed.
- To serve, swirl the noodles around tongs and gently place into six bowls. Garnish with fresh parmesan and eat warm.
What pasta shape is best for this creamy leek pasta sauce?
This pasta sauce goes well with any shape you love most but I have a couple in particular I think go best!
Long Pastas – I used spaghetti for this recipe, but you can use any other long pasta shape like bucatini, linguini or even angel hair.
Homemade Semolina Pasta – This pasta just uses semolina flour and water, and while homemade pasta feels daunting, this one takes about 20 minutes. Plus, you can choose how much to make and cut it into whatever shape you like!
Chickpea Pasta – For an extra boost of protein, I love using a chickpea pasta to keep this recipe plant-based and ultra healthy. I like Banza and Brami as brands! Again, try to grab the long pasta shapes if you can.
Storage tips
To store in the fridge: Put the pasta in an airtight container. It will keep for up to 3 days in the fridge.
To store in the freezer: This freezes well. You can store it in a freezer-safe container for up to 3 months. Before you’re ready to eat, thaw in the fridge overnight.
How to reheat: Reheat gently on the stovetop over low heat or in the microwave in 30–45 second intervals, stirring between each round. Add a splash of leftover pasta water (or just warm water) to bring the sauce back to its creamy texture.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for similar recipes?
Cozy pasta dishes are my specialty! Here are some favorites on the blog:
Lemon-Dressed Cabbage & Caramelized Leek Salad
Homemade Pasta Without Any Special Equipment
Creamy Leek and Squash Lentil Bowl with Cinnamon Tahini Dressing
And that’s everything for this Caramelized Leek Pasta!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 2 large leeks, very well cleaned
- 4 tablespoons extra-virgin olive oil, divided
- Diamond Crystal kosher salt
- 3 tablespoons salted butter, divided
- 3 tablespoons all-purpose flour
- 1 2/3 cups milk of choice, I used almond milk, but any you have on hand will work
- Freshly ground black pepper
- 16 ounces dried spaghetti
- 1/2 lemon, for juicing
- Parmesan, optional, for serving
Instructions
- Position a rack in the center of the oven and preheat to 350°F convection, or 375°F standard.
- Separate the leek greens from the whites. Halve the greens crosswise, so the pieces are around 4-inches long (depending on your leeks). Then using long, careful cuts, slice the green parts of the leeks lengthwise, creating long green strips that are similar in size and shape to spaghetti noodles.
- Add the sliced greens to a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt. Mix to coat, then roast them for 25-30 minutes, or until charring and softened.
- While the greens are roasting, halve the whites of the leeks and thinly slice them crosswise into half-moon pieces. Set aside.
- Fill a large pot with water and bring it to a boil. Place a large sauté pan on the burner next to it over medium heat.
- Add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter. Let the butter fully melt, then add the leek whites. Stir and season with salt. Cook, stirring occasionally, for 10-12 minutes or until the leeks are softened, collapsed, and frizzling on the edges. We call this a fast “caramelize” (not an official one, since this is a quick recipe!).
- When the leeks are beginning to char at the edges, move them to the side of the pan. To the other side add the remaining 2 tablespoons of butter and 3 tablespoons of flour. Stir this into a paste and cook for 1-2 minutes, just to make sure the flour isn’t still raw.
- Gradually add the milk to the pan in 1/3 cup splashes, stirring for 30 seconds until it has combined with the butter and flour smoothly. Repeat until a creamy sauce forms. Swirl this together with the caramelized leeks. Season with salt and pepper to taste.
- Keep this on low heat while you cook the pasta. Liberally salt your pot of water and cook according to package instructions until al dente.
- Use tongs to transfer the pasta into the sauce. Stir, adding splashes of pasta water to help the sauce cling to the pasta. Taste and add juice from 1/2 of a lemon, if you’d like.
- Take the roasted leeks from the oven and add them in. Stir carefully so that the leek greens are evenly distributed.
- To serve, swirl the noodles around tongs and gently place into six bowls. Garnish with fresh parmesan and eat warm.
Old Version
Below is the original recipe that was first developed in 2023. For the updated recipe, please see the above.
Serves 6
Total cook time: 55 minutes
Ingredients
- 2 large leeks, very well cleaned
- Diamond Crystal kosher salt
- Extra-virgin olive oil
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups milk of choice, I used almond milk, but any you have on hand will work
- Freshly ground black pepper
- 16 ounces dried spaghetti
- 1/2 lemon for juicing
- 1 ounce fresh parmesan , for serving
Instructions
- Remove the green tops of the leeks from the white bottoms. Using long, careful cuts, slice the green parts of the leeks lengthwise, creating long green strips that are similar in size and shape to spaghetti noodles. Set these aside.
- Halve the white parts of the leeks and thinly slice them crosswise into half-moon pieces. Set aside.
- Fill a large pot with water and bring it to a boil. Prepare a bath of ice water to the side. Liberally season the water with salt and submerge the green parts of the leeks into the water for 30 seconds to a minute, or until they are softened and bright green. Transfer them directly into the ice bath and remove the heat from the water, but leave the pot on the stove.
- Set a large sauté pan on the burner next to the pot and bring it to medium heat. Add a glug of olive oil (about 3 tablespoons). Let this heat up before adding the white parts of the leeks. Season with salt and add a tablespoon of butter. Stir to melt the butter and combine.
- Cook down the white parts of the leeks for 15-25 minutes, quickly “caramelizing” them (true caramelization would take 45-60 minutes, but this is our quicker version!).
- Bring the pot of water that blanched the green parts of the leeks back to a boil. Add in the spaghetti and cook for 7-8 minutes, or until al dente.
- While the pasta is boiling, move the caramelized leeks to the side of the pan. Add the remaining 2 tablespoons of butter and the flour. Stir into a paste.
- Gradually add the milk into the pan, using about 1/3 cup at a time, stirring for 30 seconds until it has combined with the butter and flour, and repeating until a smooth sauce forms. Swirl this together with the caramelized leeks. Season with salt and pepper to taste.
- When the pasta is ready, use tongs to transfer it right into the creamy sauce. Add splashes of pasta water to help everything emulsify.
- Drain and squeeze out any excess moisture from the green parts of the leeks, and add them to the pasta. Reduce the heat to medium-low and stir until everything is combined.
- Add lemon juice, salt and pepper to taste. Serve and top with parmesan cheese.
Comments
Made this tonight, loved it! I love using the Whole Leek – I mean, I pay for them by the pound, it’s crazy to compost half of it. The recipe really works – the creaminess of the sauce (even with oat milk) and the leeks cooked two ways is so tasty. We have some leftover, and I’m thinking I might put it in the oven with a pangrittata for a crunchy top.
It was a perfect weeknight meal! And I love that I got to use the whole leek. Will definitely join our rotation.
I’m so happy you liked it! It’s one of my absolute favorites!
I am addicted to your site! I have become a better cook because of you! This was a good recipe to help my kids explore other pasta dishes. I never thought I would have picky eaters!
Ahhh thank you!! I’m so glad your kids liked it, and thank you for taking the time to leave such a kind review!
Yet another delicious and interesting recipe! I’ve always shied away from leeks because I hate how much I don’t use.
The creamy, caramelized leek sauce was delicious and the lemon juice really tied it all together! I look forward to making this again, but I’ll be doubling the sauce so I have even more if it 🙂
For some reason my rating didn’t come through, but 5 stars!
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Do you have a suggestion on how to add protein? I was thinking maybe ground beef while being careful to drain the fat so it doesn’t affect the sauce too much..? Or maybe peas or tofu? I want to keep the integrity of the recipe cause it sounds wonderful but I know I’ll need more protein.
Hi! I’m pescatarian, so I can’t vouch for the beef results, however I love throwing in white beans or chickpeas to this along with the sauce. I also love slow roasting a salmon in the oven (20 minutes at 325°F) until it is soft and buttery, and then breaking it into pieces to swirl into the pasta.
This was soooooo tasty! Thanks for the recipe can’t wait to make it again 🙂
Yay, I’m so happy you liked it!
so simple but so good! i added 2 cloves of garlic for the last minute of caramelization, super creamy and delicious even before adding in the cheese!
Ok wow, I’ve never written a recipe review before but this inspired me. I love this recipe! I added some sliced garlic with the sautéed leek & lemon zest on top w the Parmesan and I think this is my new favorite pasta. The green parts of the leek in the pasta add a really surprising fresh flavor & texture.
I love all your recipes and I’ve tried this one too. Mixed it with regular spaghetti to add carbs but we had an issue chewing and specifically swallowing the leek strings. I’m going to have another try and remove the really green parts of the leeks and cooking it a bit longer. The concept and the taste are both very good, but I’d rather try to not invite Dr. Heimlich at the dinner table hahahahaha!
I’ve been thinking about this recipe since it came across my reels. A lover of all things leeks, I was super excited to see the whole thing used— for the first time ever!
We made this tonight with chicken.
Even my 3 year old devoured it. This is just plain yummy.
So so happy you liked it! Thank you for taking the time to leave a review!
This was so good! I love leeks and everything just works so well together! Impressed my parents with it when they were visiting. Thank you so much for sharing 🙂
Ahhhh I’m so happy you liked it!! Thank you for taking the time to leave such a kind rating and review!
I liked the flavors but felt like the sauce was not enough so it ended up being a little dry. I might make it again but with a different pasta:leek:sauce ratio.
Any thoughts on using cornstarch instead of flour?
Hi there! Cornstarch is my lesser preferred sub as it makes the béchamel less flavorful than I’d prefer, but it’s a fine sub if you are in a pinch! Regarding the sauce ratio, you can absolutely scale up the béchamel to your preferences! I also find adding a generous amount of pasta water as you combine everything makes all the difference!
Your recipe looks great. But I am a little bit confused. The recipe says to char the greens in the oven, but the video is showing that they are boiled and put in an ice bath. If you could elaborate on that, it would be great. I’m assuming you can probably do it both ways but I’d like to know which one you prefer. Thank you.
Hi! This recipe was recently updated 🙂 I filmed the updated video and will have it up at the end of the week. The old method should be in the yellow box below the recipe card, but I suggest following the blog recipe + images for the tastiest result!
delicious! was even able to make this with everything I already had in the inventory. inventive way to use the whole leek. will definitely start roasting the leek greens to top other things as well! thank you!
I’m so glad you loved it! Thank you for taking the time to leave a review!
Made this last night and it was a breeze! I love how I could use all the leek and had zero waste. I did cut the leek into strips first THEN cleaned/rinsed them under running water to get rid of all the grit. I left them out to dry for about 30 mins before tossing them in the oil and putting them into the oven. I also added some diced, precooked chicken I had lying around to add to the sauce. Fabulous. Will absolutely make again.
I’m so glad you loved it! That was such a smart way to clean the leeks. Thanks so much for taking the time to leave a review!
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