Description
Caramelized Leek Pasta is a comforting yet elegant dish featuring sweet, buttery leeks slowly cooked with shallots and garlic, then tossed with pasta, lemon, fresh herbs, and Parmesan. This vegetarian-friendly recipe is simple, versatile, and perfect for highlighting seasonal leeks while delivering restaurant-quality flavor in just 35 minutes.
Ingredients
3 tablespoons unsalted butter (vegan if needed)
3 leeks, chopped and rinsed (white and light green parts only, about 4 cups)
1 medium shallot, diced
4 large garlic cloves, minced
1/2 teaspoon kosher salt, plus more for pasta water
8 ounces dried rigatoni, penne, or fusilli pasta (use gluten-free if needed)
1/2 lemon, zested and juiced
1 small bunch fresh chives (or other fresh herb), chopped
Parmesan cheese, for serving (vegan if needed)
Instructions
- In a large sauté pan, melt 2 tablespoons butter over medium-low heat. Add leeks and shallot, sprinkle with salt, and cook for 15–20 minutes until softened and caramelized, stirring occasionally.
- Stir in garlic and cook for 1 minute until fragrant.
- Meanwhile, cook pasta in salted water according to package directions. Drain, reserving some pasta water.
- Add pasta to the leek mixture with the remaining tablespoon of butter. Toss to coat, adding pasta water as needed for silkiness.
- Stir in lemon zest, lemon juice, half the chopped chives, and Parmesan. Adjust seasoning to taste.
- Serve topped with remaining chives and extra Parmesan.
Notes
- Clean leeks thoroughly by slicing lengthwise and rinsing to remove dirt between layers.
- Make it vegan with olive oil or vegan butter and dairy-free Parmesan.
- Caramelized leeks can be made ahead and refrigerated for up to 2 days.
- Add pancetta, peas, or spinach for variations.
- Reheat leftovers gently with a splash of water or broth to restore creaminess.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
