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Creamy Caramelized Leek Pasta Recipe

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3.9 from 230 reviews

This creamy caramelized leek pasta features tender sautéed leeks and garlic blended with fresh basil and lemon juice to create a luscious green sauce. Tossed with rigatoni and topped with crisp, aromatic anchovy breadcrumbs, this vibrant and flavorful pasta dish comes together in just 45 minutes, perfect for a comforting yet elegant meal.

Ingredients

Sauce and Vegetables

  • 2 Tbsp. extra-virgin olive oil (divided)
  • 2 Tbsp. butter
  • 2 large leeks, roots and tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
  • 4 garlic cloves, thinly sliced
  • 4 packed cups fresh baby spinach
  • 1 cup frozen green peas (no need to thaw)
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 cup (packed) fresh basil leaves
  • 2 Tbsp. fresh lemon juice (from 1 lemon)

Pasta

  • 1 lb. rigatoni (or pasta of choice)

Anchovy Breadcrumbs

  • 2 Tbsp. extra-virgin olive oil
  • 2 oil-packed anchovy fillets
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tsp. lemon zest (from 1 lemon)

Finishing

  • 1/2 cup grated Parmesan, plus more for garnishing

Instructions

  1. Clean the Leeks: Bring a large pot of generously salted water to a boil. Place your sliced leeks in a bowl of water to clean them thoroughly, as leeks can trap dirt and grit. Drain and pat them dry with a paper towel, then set aside.
  2. Prepare Anchovy Breadcrumbs: Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the anchovy fillets and smash them while stirring until they dissolve mostly into the oil. Add the panko breadcrumbs, stirring and cooking until golden and crisp, about 4 to 5 minutes. Remove from heat, stir in lemon zest, transfer to a bowl, and wipe the skillet clean.
  3. Cook the Pasta: Once the water is boiling, add the rigatoni and cook until just al dente. Before draining, reserve 2 cups of the pasta cooking water. Drain the pasta and return it to the dry pot.
  4. Sauté the Vegetables: In the same skillet used for the breadcrumbs, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the leeks and cook until softened and caramelized, about 7 to 8 minutes. Stir in the garlic and cook for another minute until fragrant. Add the spinach and cook until wilted, approximately 2 minutes, stirring often. Add the frozen peas and cook for 1 to 2 minutes until warmed through. Season the mixture with kosher salt and black pepper.
  5. Blend the Sauce: Transfer the sautéed vegetable mixture to a blender. Add fresh basil leaves, lemon juice, and 1 cup of the reserved pasta cooking water. Blend on high speed until the sauce is smooth and creamy.
  6. Combine Sauce with Pasta: Pour the blended sauce back into either the skillet (if large enough) or the pot with drained pasta. Set heat to medium and gradually add the remaining 1 cup of reserved pasta water along with grated Parmesan. Toss the pasta until the noodles are fully coated and the sauce is bright green, loose, and creamy. Taste and adjust seasoning with additional salt, pepper, or Parmesan as needed.
  7. Serve: Spoon the pasta into bowls and sprinkle generously with the prepared anchovy breadcrumbs. Garnish with extra grated Parmesan, cracked black pepper, and a drizzle of olive oil for an appealing finish.

Notes

  • Cleaning leeks thoroughly is essential to remove grit and sand trapped between their layers.
  • The anchovy breadcrumbs add a savory depth and a crispy texture contrast to the creamy pasta.
  • The blended vegetable sauce can be adjusted in consistency by varying the amount of reserved pasta water added.
  • If rigatoni is not available, other pasta shapes such as penne or fusilli work well.
  • For a vegetarian option, omit anchovy fillets and substitute with additional breadcrumbs toasted with garlic and herbs.

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