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Caramelized Leek Pasta Recipe

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This Caramelized Leek Pasta recipe features tender roasted leek greens combined with a creamy, quick caramelized leek sauce served over perfectly cooked spaghetti. The vibrant leek flavors come alive through roasting, sautéing, and a delicate roux-based sauce, finished with a touch of lemon juice and optional Parmesan for a comforting, elegant pasta dish.

Ingredients

Leeks

  • 2 large leeks, very well cleaned

Oils and Dairy

  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons salted butter, divided
  • 1 2/3 cups milk of choice (almond milk used)
  • Parmesan, optional, for serving

Pantry

  • Diamond Crystal kosher salt
  • 3 tablespoons all-purpose flour
  • Freshly ground black pepper
  • 16 ounces dried spaghetti
  • 1/2 lemon, for juicing

Instructions

  1. Preheat and Prepare Leek Greens: 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 into 4-inch pieces and then slice lengthwise to create long, spaghetti-like strips.
  2. Roast Leek Greens: Add the sliced leek greens to a half sheet pan, drizzle with 2 tablespoons olive oil, season with salt, toss to coat evenly, and roast for 25-30 minutes until softened and slightly charred.
  3. Slice Leek Whites: While the greens roast, halve the leek whites and thinly slice crosswise into half-moons. Set aside for cooking.
  4. Boil Pasta Water and Heat Pan: Bring a large pot of salted water to a boil for the spaghetti. Place a large sauté pan over medium heat next to it.
  5. Caramelize Leek Whites: In the sauté pan, add remaining 2 tablespoons olive oil and 1 tablespoon butter. Once melted, add the sliced leek whites and salt. Stir occasionally and cook for 10-12 minutes until softened and edges begin to frizzle and lightly brown.
  6. Make Roux and Sauce: Push leeks to the side of the pan. Add remaining 2 tablespoons butter and 3 tablespoons flour to the empty side. Stir into a paste and cook 1-2 minutes to remove raw flour taste. Gradually whisk in the milk in 1/3 cup increments, stirring continuously until the sauce thickens and becomes creamy. Then combine with the caramelized leeks and season with salt and pepper.
  7. Cook Spaghetti: Cook the spaghetti in boiling water according to package instructions until al dente.
  8. Combine Pasta and Sauce: Use tongs to transfer the pasta directly to the sauce. Stir well, adding reserved pasta cooking water as needed to help the sauce cling to the noodles. Adjust seasoning and add juice of 1/2 lemon, if desired.
  9. Add Roasted Leek Greens: Remove the roasted leek greens from the oven and gently fold them into the pasta and sauce mixture, distributing evenly.
  10. Serve: Using tongs, twirl the pasta and place into six bowls. Garnish with fresh Parmesan if using, and serve warm.

Notes

  • Ensure leeks are thoroughly cleaned to remove any dirt trapped between layers.
  • Using almond milk or any milk of choice works well; whole milk will give a richer sauce.
  • Broil or roast the leek greens until slightly charred for deeper flavor.
  • Adding reserved pasta water helps the sauce adhere better to the noodles.
  • Lemon juice brightens the dish—add according to taste.
  • Parmesan cheese is optional but adds savory depth.
  • Use kosher salt for seasoning to control saltiness accurately.

Find it online: https://marthatasty.com/caramelized-leek-pasta-recipe/