Description
This caramelized leek pasta features meltingly tender leeks in a light lemony cream sauce, tossed with your favorite pasta, topped with optional pangritata. Gluten-free and vegan adaptable.
Ingredients
Units
- 2 large leeks
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 10 ounces of pasta- linguine, fettuccine, angel hair, spaghetti
- 3 tablespoons all-purpose flour (or gluten free flour)
- 2 cups milk (plant based milk works! I used macadamia nut milk)
- 1 teaspoon dijon mustard
- 1/2–1 teaspoon salt
- 1/2 teaspoon black pepper, adjust to taste
- 1/4 teaspoon nutmeg, more to taste
- 2 tablespoons fresh thyme
- 3–4 tablespoons lemon juice
- pecorino or parmesan cheese to sprinkle when serving
Instructions
- Prepare the leeks. Chop off any rough ends of the leek. Peel the rough outer layer (or two) off the leek. Slice the white parts into thin rounds or half moons, set aside. Slice the green parts in half lengthwise, lay the cut side down on the cutting board, and cut into thin, long strips similar to the size of your noodles. Set aside. Rinse both separately and thoroughly (using a salad spinner is easy here) and drain.
- Caramelize leeks. In a large skillet, saute the white slices of leek (the green strips are blanched in the pasta water in the next step) in the olive oil with one tablespoon of butter over medium heat, stirring often. Add garlic after a few minutes. Continue sautéing on medium-low heat for 15-20 minutes until leeks are soft and lightly caramelized.
- Cook pasta and blanch green leek strips. Prepare an ice bath in a bowl. Bring a large pot of pasta water to boil, blanch the strips of green leeks for 1 minute, remove with tongs, and place in the ice water bowl. Bring the pasta water back to a boil, add salt, and cook the pasta al dente according to the package directions. Drain and reserve a cup of pasta water to adjust the sauce if needed.
- Make the sauce. In the saute pan, push leeks to the side, melt two tablespoons of butter in the middle of the pan. Add flour, and toast, 1-2 minutes, whisk in the milk, dijon, salt, black pepper, and nutmeg. Whisk in until smooth and a light simmer begins, and it thickens a bit. Add in the fresh thyme. Remove from heat.
- Add hot pasta, pasta water if needed to loosen it, leek strands, and lemon juice into the cream sauce, tossing until combined. Adjust seasonings to taste.
- Garnish with lemon zest, lemon wedges, grated pecorino (or parmesan) and pangritata (see notes) and red pepper flakes if desired.
Notes
Make Pangritata: Mix together 1 cup untoasted bread crumbs, 1 tablespoon olive oil, 1 minced garlic clove, 2 teaspoons fresh thyme (or other herbs). Toast in a skillet over medium heat until golden. Add 1 teaspoon lemon zest if desired.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 332
- Sugar: 6.8 g
- Sodium: 169.3 mg
- Fat: 11.4 g
- Saturated Fat: 4.5 g
- Carbohydrates: 47.7 g
- Fiber: 2.4 g
- Protein: 10 g
- Cholesterol: 16.9 mg