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Justine Doiron

just real good food

Pasta, Recipes, Vegetarian · November 1, 2023

Caramelized Leek Pasta

Jump to Recipe Print Recipe

This recipe is for everyone who loves leeks, and really really loves to make sure they get the most out of them! In this Caramelized Leek Pasta, both the leek whites and the leek greens serve a purpose. The greens get quickly blanched so they stay vibrant, while the leek whites are cooked down and caramelized until they are rich and sweet. When mixed with a creamy sauce, it’s a heavenly dinner, yet so simple. This is the perfect way to enjoy leeks where nothing goes to waste!

Table of contents

  • The ingredients you’ll need for this leek pasta
  • How to cook the leek greens
  • How to caramelize the leek whites
  • Bringing this creamy pasta dish together
  • Looking for similar recipes?
  • Watch the recipe here

The ingredients you’ll need for this leek pasta

Leeks aren’t usually one of those ingredients that you use in every dish like a staple (unless you really love leeks!), so it can be hard to know what to do with leftovers. But this dish uses whole leeks so there are no stragglers lying around your fridge! Here’s what you’ll need for this cozy pasta dinner:

  • 2 large leeks, very well cleaned
  • Diamond Crystal kosher salt
  • Extra-virgin olive oil
  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 2 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
  • 1 ounce fresh parmesan, for serving

How to cook the leek greens

Another thing I love about this recipe is how the greens stay vibrant, making this dish look so fresh and delicious. Leeks are so pretty, it’s a shame when they lose all their color. For this recipe, we’re blanching the leek greens so all of that amazing green color is locked in. Here’s how to cook the greens:

  • Remove the green tops of the leeks from the white bottoms. 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. Set these aside.
  • Halve the white parts of the leeks and thinly slice them crosswise into half-moon pieces. Set aside.
  • Fill a large pot with water and bring it to a boil. Prepare a bath of ice water to the side. Liberally season the water with salt and submerge the green parts of the leeks into the water for 30 seconds to a minute, or until they are softened and bright green. Transfer them directly into the ice bath and remove the heat from the water, but leave the pot on the stove.

How to caramelize the leek whites

Now for the true star of the show: the caramelized leek whites. Caramelization adds so much flavor to dishes, bringing richness, nuttiness and slight sweetness to otherwise pungent ingredients. For this recipe, the leek whites only caramelize for about 15-25 minutes, which is a quick version of caramelizing. True caramelization takes around 45-60 minutes, but that’s a big chunk of time for a weeknight dinner vibe. To quickly caramelize the leek whites, we’re simply cooking them over a bit higher heat than normal and they’ll only caramelize to a medium color. Here’s how:

  • Set a large sauté pan on the burner next to the pot and bring it to medium heat. Add a glug of olive oil (about 3 tablespoons). Let this heat up before adding the white parts of the leeks. Season with salt and add a tablespoon of butter. Stir to melt the butter and combine.
  • Cook down the white parts of the leeks for 15-25 minutes, quickly “caramelizing” them (true caramelization would take 45-60 minutes, but this is our quicker version!).

Bringing this creamy pasta dish together

After the leek greens and whites are cooked, it’s time to pull the rest of this dish together. I used spaghetti for this recipe, but you can use any other long pasta shape like bucatini, linguini or even angel hair. Here’s how to finish up this meal:

  • Bring the pot of water that blanched the green parts of the leeks back to a boil. Add in the spaghetti and cook for 7-8 minutes, or until al dente.
  • While the pasta is boiling, move the caramelized leeks to the side of the pan. Add the remaining 2 tablespoons of butter and the flour. Stir into a paste.
  • Gradually add the milk into the pan, using about 1/3 cup at a time, stirring for 30 seconds until it has combined with the butter and flour, and repeating until a smooth sauce forms. Swirl this together with the caramelized leeks. Season with salt and pepper to taste.
  • When the pasta is ready, use tongs to transfer it right into the creamy sauce. Add splashes of pasta water to help everything emulsify.
  • Drain and squeeze out any excess moisture from the green parts of the leeks, and add them to the pasta. Reduce the heat to medium-low and stir until everything is combined.
  • Add lemon juice, salt and pepper to taste. Serve and top with parmesan cheese.

Looking for similar recipes?

Cozy pasta dishes are my specialty! Here are some favorites on the blog:

Pumpkin Miso Pasta
This 5-ingredient pasta is creamy, vegan, simple and delicious. It's the perfect mix of fall comfort with savory, umami miso. It's a quick dinner or a weekend comfort food, and can be put together in minutes.
Check out this recipe
Sungold Tomato & Zucchini Pasta
This beautiful but simple pasta dish is a distant cousin to Spaghetti alla Nerano, but with punchy flavor from sungold tomatoes, gentle acid from white wine and a touch of cream to accent the the melty zucchini. The dish comes together in minutes, can easily be made plant-based and is one of the most comforting summer pasta recipes that I like to whip up for an easy dinner.
Check out this recipe
Butternut Squash Mac n’ Cheese
The world went NUTS for the Trader Joe's frozen version, but I just knew I could make it better. This recipe is cheesy, easy, delicious and perfect for fall.
Check out this recipe

And that’s everything for this Caramelized Leek Pasta!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Caramelized Leek Pasta

4.84 from 6 votes
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, blanched and mixed in with the pasta noodles. Everything is twirled into an easy, creamy sauce. And really what more could you ask for?
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:40 minutes mins
Total Time:55 minutes mins
Course: Main Course, Pasta
Cuisine: American, Italian
Keyword: caramelized, leeks, pasta
Servings: 6 servings

Equipment

  • 1 chef's knife
  • 1 large pot or dutch oven
  • 1 large, high-sided sauté pan

Ingredients

  • 2 large leeks very well cleaned
  • Diamond Crystal kosher salt
  • Extra-virgin olive oil
  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 2 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
  • 1 ounce fresh parmesan for serving

Instructions

  • Remove the green tops of the leeks from the white bottoms. 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. Set these aside.
  • Halve the white parts of the leeks and thinly slice them crosswise into half-moon pieces. Set aside.
  • Fill a large pot with water and bring it to a boil. Prepare a bath of ice water to the side. Liberally season the water with salt and submerge the green parts of the leeks into the water for 30 seconds to a minute, or until they are softened and bright green. Transfer them directly into the ice bath and remove the heat from the water, but leave the pot on the stove.
  • Set a large sauté pan on the burner next to the pot and bring it to medium heat. Add a glug of olive oil (about 3 tablespoons). Let this heat up before adding the white parts of the leeks. Season with salt and add a tablespoon of butter. Stir to melt the butter and combine.
  • Cook down the white parts of the leeks for 15-25 minutes, quickly "caramelizing" them (true caramelization would take 45-60 minutes, but this is our quicker version!).
  • Bring the pot of water that blanched the green parts of the leeks back to a boil. Add in the spaghetti and cook for 7-8 minutes, or until al dente.
  • While the pasta is boiling, move the caramelized leeks to the side of the pan. Add the remaining 2 tablespoons of butter and the flour. Stir into a paste.
  • Gradually add the milk into the pan, using about 1/3 cup at a time, stirring for 30 seconds until it has combined with the butter and flour, and repeating until a smooth sauce forms. Swirl this together with the caramelized leeks. Season with salt and pepper to taste.
  • When the pasta is ready, use tongs to transfer it right into the creamy sauce. Add splashes of pasta water to help everything emulsify.
  • Drain and squeeze out any excess moisture from the green parts of the leeks, and add them to the pasta. Reduce the heat to medium-low and stir until everything is combined.
  • Add lemon juice, salt and pepper to taste. Serve and top with parmesan cheese.

Posted In: Pasta, Recipes, Vegetarian

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Reader Interactions

Comments

  1. Becki says

    November 6, 2023 at 2:58 am

    Made this tonight, loved it! I love using the Whole Leek – I mean, I pay for them by the pound, it’s crazy to compost half of it. The recipe really works – the creaminess of the sauce (even with oat milk) and the leeks cooked two ways is so tasty. We have some leftover, and I’m thinking I might put it in the oven with a pangrittata for a crunchy top.

  2. Gamze says

    November 7, 2023 at 9:47 am

    5 stars
    It was a perfect weeknight meal! And I love that I got to use the whole leek. Will definitely join our rotation.

    • Justine says

      November 7, 2023 at 11:36 am

      I’m so happy you liked it! It’s one of my absolute favorites!

  3. Meg says

    November 7, 2023 at 1:32 pm

    5 stars
    I am addicted to your site! I have become a better cook because of you! This was a good recipe to help my kids explore other pasta dishes. I never thought I would have picky eaters!

    • Justine says

      November 7, 2023 at 8:32 pm

      Ahhh thank you!! I’m so glad your kids liked it, and thank you for taking the time to leave such a kind review!

  4. Audrey Reinisch says

    November 8, 2023 at 2:12 am

    Yet another delicious and interesting recipe! I’ve always shied away from leeks because I hate how much I don’t use.

    The creamy, caramelized leek sauce was delicious and the lemon juice really tied it all together! I look forward to making this again, but I’ll be doubling the sauce so I have even more if it 🙂

    • Audrey says

      November 9, 2023 at 11:17 pm

      5 stars
      For some reason my rating didn’t come through, but 5 stars!

  5. Gemma says

    November 10, 2023 at 12:48 am

    Do you have a suggestion on how to add protein? I was thinking maybe ground beef while being careful to drain the fat so it doesn’t affect the sauce too much..? Or maybe peas or tofu? I want to keep the integrity of the recipe cause it sounds wonderful but I know I’ll need more protein.

    • Justine says

      November 10, 2023 at 2:17 pm

      Hi! I’m pescatarian, so I can’t vouch for the beef results, however I love throwing in white beans or chickpeas to this along with the sauce. I also love slow roasting a salmon in the oven (20 minutes at 325°F) until it is soft and buttery, and then breaking it into pieces to swirl into the pasta.

  6. Kaila says

    November 14, 2023 at 10:37 am

    5 stars
    This was soooooo tasty! Thanks for the recipe can’t wait to make it again 🙂

    • Justine says

      November 15, 2023 at 6:31 pm

      Yay, I’m so happy you liked it!

  7. Alayna Frey says

    November 16, 2023 at 1:18 am

    so simple but so good! i added 2 cloves of garlic for the last minute of caramelization, super creamy and delicious even before adding in the cheese!

  8. Taylor says

    November 16, 2023 at 8:14 pm

    Ok wow, I’ve never written a recipe review before but this inspired me. I love this recipe! I added some sliced garlic with the sautéed leek & lemon zest on top w the Parmesan and I think this is my new favorite pasta. The green parts of the leek in the pasta add a really surprising fresh flavor & texture.

  9. Ariadne Braakenburg says

    November 19, 2023 at 10:40 am

    4 stars
    I love all your recipes and I’ve tried this one too. Mixed it with regular spaghetti to add carbs but we had an issue chewing and specifically swallowing the leek strings. I’m going to have another try and remove the really green parts of the leeks and cooking it a bit longer. The concept and the taste are both very good, but I’d rather try to not invite Dr. Heimlich at the dinner table hahahahaha!

  10. Kate says

    November 19, 2023 at 11:27 pm

    I’ve been thinking about this recipe since it came across my reels. A lover of all things leeks, I was super excited to see the whole thing used— for the first time ever!

    We made this tonight with chicken.

    Even my 3 year old devoured it. This is just plain yummy.

    • Justine says

      November 21, 2023 at 11:23 am

      So so happy you liked it! Thank you for taking the time to leave a review!

  11. Kim says

    November 20, 2023 at 4:30 am

    5 stars
    This was so good! I love leeks and everything just works so well together! Impressed my parents with it when they were visiting. Thank you so much for sharing 🙂

    • Justine says

      November 21, 2023 at 11:20 am

      Ahhhh I’m so happy you liked it!! Thank you for taking the time to leave such a kind rating and review!

  12. Emily S says

    November 23, 2023 at 9:48 am

    I liked the flavors but felt like the sauce was not enough so it ended up being a little dry. I might make it again but with a different pasta:leek:sauce ratio.

    Any thoughts on using cornstarch instead of flour?

    • Justine says

      November 24, 2023 at 3:43 pm

      Hi there! Cornstarch is my lesser preferred sub as it makes the béchamel less flavorful than I’d prefer, but it’s a fine sub if you are in a pinch! Regarding the sauce ratio, you can absolutely scale up the béchamel to your preferences! I also find adding a generous amount of pasta water as you combine everything makes all the difference!

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