Description
This Delicious Caramelized Creamy Leek Pasta is a comforting and elegant dish featuring slowly caramelized leek and onion, combined with a creamy parmesan sauce, enhanced by fresh rosemary and a touch of lemon juice. Ready in about 50 minutes, it’s perfect for a cozy dinner for two.
Ingredients
Pasta
- 200g dried pasta or 300g fresh pasta
Vegetables and Aromatics
- 1 large leek (white part only, sliced 1cm thick)
- 1 onion (sliced)
- 3-4 garlic cloves (finely chopped)
- 1/2 tbsp fresh rosemary leaves
Dairy and Fats
- 3 tbsp butter (divided)
- 3/4 cup cream
- 60g parmesan (finely grated)
Seasonings
- 1/2 tsp black pepper
- 1/2 tsp flaky sea salt
- 1 1/2 tbsp lemon juice
Instructions
- Prepare the Leeks: Cut off the green part of the leek and discard it. Slice the white part lengthwise down the middle, rinse under cold water to remove any dirt, then slice into 1cm thick pieces.
- Caramelize Leek and Onion: In a frying pan, melt 2 tbsp of butter over medium heat. Add the sliced leek and onion, toss to coat, then reduce the heat to very low. Cook gently for 25-30 minutes, stirring every few minutes to prevent sticking, until the vegetables are lightly caramelized.
- Set Aside Caramelized Veggies: Remove the caramelized leek and onion from the pan and set aside. Do not clean the pan.
- Cook the Pasta: In a large pot of well-salted boiling water, cook the pasta according to package instructions until al dente. When there are about 4 minutes left on the pasta timer, move on to making the sauce.
- Start the Sauce: Return the frying pan to medium heat and melt 1 tbsp butter. Add the finely chopped garlic and sizzle for about 30 seconds until fragrant.
- Add Cream and Ingredients: Reduce heat to low and pour in the cream, bringing it to a gentle simmer. Use a spoon or flat whisk to scrape up any browned bits left from the caramelized onion and leek to incorporate their flavors.
- Season the Sauce: Stir in the lemon juice, flaky sea salt, and black pepper evenly.
- Incorporate Parmesan: Gradually add the grated parmesan in two or three additions, allowing each portion to melt fully into the cream before adding more, creating a rich and creamy sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss thoroughly to coat all the strands evenly.
- Finish with Leek Mixture and Herbs: Return the caramelized leek and onion to the pan along with the fresh rosemary leaves. Toss everything together well.
- Final Simmer: Let the mixture bubble gently for a minute or two until the sauce thickens slightly. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.
Notes
- Use fresh pasta if available for a creamier texture; dried pasta works well too.
- Caramelizing the leek and onion slowly over low heat is key to developing deep flavor.
- Do not rinse pasta after cooking to help sauce adhere better.
- Adjust seasoning to taste, adding more salt or lemon juice if desired.
- For a lighter version, substitute cream with half-and-half or a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
