If you’re looking for a cozy yet refined dish, this Caramelized Leek Pasta is it. Made with slow-cooked leeks, garlic, lemon, and herbs in a silky cream sauce, this pasta recipe is pure comfort food with an elegant twist. It’s easy enough for a casual weeknight dinner, yet impressive enough for entertaining. And the best part? It’s gluten-free and vegan adaptable, and it uses the entire leek from stem to top, making it both sustainable and satisfying. Finished with crispy pangrattato (Italian-style breadcrumbs), this pasta delivers big flavor in every bite.
Why You’ll Love This Caramelized Leek Pasta
A hearty plate of pasta is always a win, and this one checks all the boxes:
- Perfect for any night: Easy enough for weekdays, elegant enough for guests.
- Resourceful: Uses the entire leek—no waste here!
- Rich yet light: Creamy but not heavy, with bright lemony notes.
- Textured: Topped with crispy pangrattato for a perfect bite.
Inspired by Justine Doiron’s version, this Caramelized Leek Pasta will quickly become a favorite.
Creamy Leek Pasta Ingredients
- Pasta: Long noodles like linguine, spaghetti, or fettuccine. Gluten-free pasta works perfectly.
- Leeks: Use both the white and green parts. Be sure to clean thoroughly.
- Garlic cloves: For savory depth.
- Extra virgin olive oil & unsalted butter: Used together to deeply caramelize the leeks.
- All-purpose flour: Thickens the sauce. Use gluten-free if needed.
- Milk: Use whole milk or any plant-based alternative like macadamia milk.
- Dijon mustard: Adds subtle tanginess.
- Nutmeg: For a hint of warmth and sweetness.
- Fresh thyme: Adds herby depth.
- Fresh lemon juice: Brightens the entire dish.
- Pecorino or Parmesan cheese: For topping. Vegan Parmesan is a great alternative.
- Optional garnish: Pangrattato, lemon zest, thyme.
Step-by-Step: How to Make Caramelized Leek Pasta
Pangrattato, or “grated bread” in Italian, adds crunch and depth to pasta.
To make:
Mix breadcrumbs, olive oil, minced garlic, and fresh thyme. Toast in a skillet over medium heat until golden. Add lemon zest if desired.
Storage:
Keep in an airtight container for up to 2 weeks.
Creamy Leek Pasta Variations & Add-ins
- Add protein: Top with chicken breast, shrimp, baked cod, or pan-seared branzino.
- Boost veggies: Sautéed mushrooms or asparagus are excellent additions.
- Make it vegan: Use vegan butter, plant-based milk, and skip the cheese or use vegan Parmesan.
- Extra creamy: Add a splash of heavy cream or half and half for a richer sauce.
How to Make Creamy Leek Pasta
- Prep the leeks:
Clean well. Slice the white parts into rounds. Cut the green tops into long, thin strips. - Caramelize the leeks:
Heat olive oil and butter in a skillet. Add the white leek rounds. Sauté a few minutes, then add garlic. Cook for 15–20 minutes until soft and golden. - Blanch the greens and cook the pasta:
Boil water in a pot. Blanch the green leek strips for 1 minute. Shock in ice water. Return the water to boil, salt it, and cook pasta al dente. Save some pasta water. - Make the sauce:
Push leeks to one side of the pan. Add butter and flour. Cook 2 minutes. Add milk, Dijon, nutmeg, salt, and pepper. Stir and simmer. Add fresh thyme. - Combine:
Add drained pasta, leek strips, lemon juice, and reserved pasta water to the sauce. Toss everything together. - Garnish and serve:
Top with cheese, pangrattato, lemon zest, thyme, and chili flakes.
- Use a salad spinner to clean leeks thoroughly.
- Stick to long pasta shapes to match the leek strands.
- Deglaze the pan with white wine or pasta water before adding milk for depth.
- Pangrattato can be made ahead and adds delicious texture.
- Use a microplane to zest the lemon finely for maximum aroma.
How to Store Leftover Creamy Leek Pasta
- Refrigerate: Store in an airtight container for up to 5 days.
- Reheat: Warm gently in a skillet with a splash of milk or water to loosen the sauce.
What to Serve with Caramelized Leek Pasta
Pair this pasta with any of the following sides for a complete meal:
- Salads: Little Gem Salad, White Bean Salad, or Strawberry Spinach Salad
- Bread: Sourdough, focaccia, or crusty baguette
- Veggies: Roasted asparagus, grilled artichokes, or baked zucchini
- Proteins: Grilled chicken, pan-seared branzino, or roasted shrimp
FAQs
How do you caramelize leeks?
Sauté the white parts in olive oil and butter until soft and lightly browned.
What do caramelized leeks taste like?
They’re naturally sweet, savory, and aromatic.
What flavors go well with leeks in pasta?
Garlic, lemon, thyme, nutmeg, and creamy sauces complement leeks beautifully.
Final Thoughts
We hope this Caramelized Leek Pasta becomes a go-to for your weeknight dinners or cozy dinner parties. It’s creamy, comforting, and easy to adapt to your preferences. Leave a comment below and let us know how it turned out—we’d love to hear from you
Easy Caramelized Leek Pasta
Ingredients
- 10 oz linguine or long pasta (gluten-free optional)
- 3 medium leeks, cleaned and sliced (white and light green parts)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (or vegan butter)
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1¾ cups milk (dairy or plant-based like macadamia)
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ⅓ cup grated Pecorino or Parmesan (or vegan cheese)
- Salt and black pepper to taste
- Optional: red pepper flakes and pangrattato for garnish
Instructions
- Clean and slice the leeks. Remove outer layers, trim the ends, and cut white parts into rounds. Cut green tops into long thin strips.
- Blanch green leek strips. Boil for 1 minute, then transfer to ice water. Set aside.
- Cook the pasta. In the same water, boil pasta until al dente. Reserve ½ cup of pasta water, then drain.Caramelize leeks. In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter. Sauté white leek slices for 5 minutes, then add garlic. Cook another 15 minutes, stirring often, until golden and soft.
- Make the sauce. Push leeks aside in the pan. Add 2 tablespoons butter and flour, stirring to form a roux. Slowly whisk in milk, Dijon mustard, nutmeg, salt, and pepper. Simmer until smooth and creamy.
- Combine pasta. Add cooked pasta, reserved green leek strips, lemon juice, and a splash of pasta water. Toss everything together until well-coated.
- Garnish and serve. Top with cheese, lemon zest, red pepper flakes, and pangrattato if using. Serve warm.
Notes
- Use long pasta like linguine or spaghetti to complement the shape of the green leek strips.
- Make it vegan: Use plant-based butter and milk, and vegan cheese.
- Add protein: Grilled chicken or shrimp work beautifully with this dish.
- Make pangrattato: Toast breadcrumbs with garlic, thyme, and lemon zest in olive oil for added crunch.
