In this simple Caramelized Leek Pasta, the leek is truly the star of the show! With its sweet, oniony flavor this tasty dish is perfect on its own or paired with your favorite protein.
The spring of 2024 will forever be remembered as the time I officially became obsessed with leeks.
While I had previously tried them in soup-format (hello potato leek soup <3), cooking them from raw always seemed a little daunting. I had always heard the rumors: leeks were “dirty“, “difficult to clean” and that you must only use certain parts of the leek (not entirely true). So I never bothered to try and what a mistake! Turns out they are SO delicious. And not scary at all, really.
Leeks have a wonderfully mild onion flavor that turns slightly sweet when cooked. This pasta dish was purposefully made SUPER simple and basic to allow the leek to be the star of the show!
Leek Nutrition
Not only are leeks beautiful and delicious, they have some great nutritional properties too!
Like many vegetables, leeks are low in calories and contain a good amount of vitamins and minerals. Leeks are particularly rich in Vitamin K, providing approximately 23% of daily needs per 1 cup cooked, which may reduce the risk of osteoporosis.
Additionally, as a part of the Allium species (the same as onions and garlic), leeks are rich in antioxidants and sulfur compounds, like Allicin that may have a beneficial impact on diabetes, cardiovascular disease and cancer.
5 Ingredients For Caramelized Leek Pasta
So when I said this was a “super basic” recipe, I meant it. Here’s what you’ll need:
- Leeks: we will use the white and light green parts only (but don’t throw away the ends! See “Can you eat the green part of leeks?” in the FAQ below)
- Olive oil & butter: a combination of the two is used for caramelizing the leeks. Butter adds a rich flavor while olive oil tolerates the heat better and helps the butter not to burn. If you want to keep this recipe vegan, use all olive oil.
- Fresh garlic
- Dry pasta: I chose spaghetti but one pound of any pasta shape will work
Make This Dish “Not Basic” (Other Add-Ins)
While this pasta dish is delicious on its own, it is also a great canvas for a little creativity. Feel free to add additional seasonings or toppings for a little something extra.
Here are some of my favorite add-ins for this dish: lemon juice and zest, parmesan cheese, crushed red pepper flakes or fresh herbs. See more serving suggestions below!
How To Make This Recipe
See the full recipe ingredients and directions below.
- Caramelize the leeks: add leeks to a large skillet with the olive oil and butter. Let these cook over medium-low until they are soft and beginning to turn golden brown. Turn the heat down if the leeks are getting too dark too quickly, low and slow is the name of the game here.
- Cook the pasta: while the leeks are doing their thing, cook your pasta of choice in salty water according to the package directions. Before draining, be sure to reserve about 1 cup of the cooking water.
- Toss the pasta and leeks together: add the cooked pasta directly to the skillet with the leeks. Add a splash of pasta water and toss everything together. Add enough pasta water so that a thin sauce forms that evenly coats the pasta. If you add too much water, simmer for a few minutes until its thickened up again.
- Season & serve: add salt to taste and season the pasta liberally with black pepper. Finish your dish with any other add-ins and serve!
What To Serve With Caramelized Leek Pasta
This pasta works well as a main course or a side dish. Serve it alongside your favorite protein or add it in directly for a complete meal. The sweet and oniony caramelized leek would go super well with grilled chicken, pork or a sweet Italian sausage.
If you want to add more veggies, try sauteed zucchini, green beans or wilted greens like spinach or kale. Alternatively, serve with a green salad on the side!
All About Leeks! Frequently Asked Questions (FAQs):
In season from early June until November, leeks are a stalk-like vegetable from the Allium genus (the same as onions and garlic). Like a giant scallion, they transform from a white base to dark green ends. The have a mild onion flavor that becomes sweet and tender when cooked, making them perfect for adding to pasta dishes, stocks or soup.
To clean the leeks, first slice off the tougher dark green ends. These are not the best for eating but can be used in some applications (see below). However, if using, be sure to wash them well to remove any dirt. For the white and light green stalks, slice them in half lengthwise, leaving the root end on to keep the layers together. Rinse them well, lifting the layers apart to wash away any grit. If your recipe calls for sliced leeks, you can cut them first, then rinse and drain using a colander or salad spinner.
The white and light green stalks are the most tender and edible part but the rest of the leeks don’t have to go to waste. While the dark green ends tend to be woody and fibrous, they can still be used to flavor soups, stews or sauces.
Bundle the dark green leaves and add to soups to impart a mild onion flavor, then remove and discard at the end of cooking. Or try propping up a roast chicken under a “rack” of leeks. The drippings will get a nice “leeky” flavor and make a delicious gravy!
Yes! Freeze the dark green ends to throw into soups or sauces. For the stalks, clean and slice the leek first before popping into a sealable bag or container for freezing. For best results, thaw and use frozen leeks within 2 months, although they may last up to 6 months.
To caramelize leeks, slice, rinse and dry leeks really well to remove any moisture. Add them to a skillet with oil or butter (or both) over medium-low heat. Stirring occasionally, cook the leeks until they are soft, translucent and golden brown. Be sure to turn down the heat when needed so that the leeks don’t burn. I like to cook them for at least twenty minutes, but the longer they are cooked the more caramelized they will be.
NOTE: the volume of leeks will reduce a lot once cooked (like onions or spinach) so be sure to plan accordingly.
Super Basic Caramelized Leek Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
In this simple Caramelized Leek Pasta, the leek is truly the star of the show! With its sweet, oniony flavor, this tasty dish is perfect on its own or paired with your favorite protein.
Ingredients
2 tablespoons olive oil
2 tablespoons salted butter
3 large leeks, white and light green parts only, thinly sliced
4 cloves garlic, minced
1 pound uncooked pasta
kosher salt
freshly cracked black pepper
Instructions
- Heat the olive oil and butter in a large skillet over medium-low heat. Add in the sliced leeks and cook, stirring regularly, until very soft and beginning to caramelize, about 20 minutes. Turn down the heat if necessary in order to not burn the leeks. Stir in the minced garlic and cook an additional 5 minutes.
- Meanwhile, boil pasta in salted water according to package directions. Before draining, reserve about 1 cup of starchy pasta water and set aside for the sauce.
- Transfer the hot cooked pasta to the skillet of caramelized leeks. Toss together, adding a little of the reserved pasta water at a time to form a sauce that lightly clings to the pasta. If the sauce is too thin, simmer a few minutes until thickened.
- Season to taste with salt and freshly ground black pepper (and any other seasonings, if desired).
Notes
To clean the leeks: remove the woody dark green ends and slice the leek stalks in half lengthwise, leaving the root intact. Rinse between the layers well to remove any dirt or slice leeks first before washing well in a colander or salad spinner.
Other add-ins: lemon, parmesan cheese, crushed red chili flakes, fresh herbs, sauteed greens, grilled chicken, sliced or crumbled Italian sausage.
Storage: refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stove Top
- Cuisine: American