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caramelized leek pasta topped with parmesan

Caramelized Leek Pasta

4.84 | 6 reviews
This Caramelized Leek Pasta uses the whole leek and nothing but the leek! Well, ok, there are a few other things in here too, but this recipe is really all about the leeks. The white parts of the leek are caramelized into a deep flavorful base, and the green parts of the leeks are thinly sliced, roasted, and mixed in with the pasta noodles. Everything is twirled into an easy, creamy sauce. And really what more could you ask for?
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings

Equipment

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 

  1. Position a rack in the center of the oven and preheat to 350°F convection, or 375°F standard.
  2. 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.
  3. 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.
  4. While the greens are roasting, halve the whites of the leeks and thinly slice them crosswise into half-moon pieces. Set aside.
  5. 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.
  6. 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!).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Take the roasted leeks from the oven and add them in. Stir carefully so that the leek greens are evenly distributed.
  12. To serve, swirl the noodles around tongs and gently place into six bowls. Garnish with fresh parmesan and eat warm.
Serving: 4ozCalories: 381kcalCarbohydrates: 40gProtein: 9gFat: 17g