Leek Pasta Recipe (Buttery with Garlic and Lemon!)
This buttery leek pasta uses leeks three ways for maximum flavor: slowly cooked down into a silky garlic and lemon base, stirred in as homemade leek butter at the finish, and fried into crispy golden shards on top. Parmesan and pasta water bring it all together into a glossy, restaurant-worthy sauce. Ready in about 45 minutes with a short ingredient list.
Servings: 8 (side dish portions, or 4 as a generous main)
Calories: 529kcal
Equipment
- large stockpot
- Dutch oven or large deep skillet
Ingredients
Leek Pasta
- 2 tablespoons oil any neutral oil
- 3 large large leeks dark green tops only, thinly sliced and well-cleaned
- 1-2 teaspoons kosher salt to taste
- 3 large large leeks white and light green parts only, thinly sliced and well-cleaned
- 16 ounces pasta of choice we love bucatini, and recommend using a longer noodle
- 4 tablespoons unsalted butter
- 8 to 10 cloves garlic minced
- ½ teaspoon red pepper flakes optional and to taste
- 1 to 2 cups reserved pasta water as needed
- 6 ounces parmesan freshly grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons leek butter optional (or sub unsalted butter)
- ½ teaspoon coarse ground black pepper to taste
Crispy Fried Leeks (Optional)
- 1 large leek white and light green parts only, thinly sliced and well-cleaned
- 4 tablespoons neutral oil
Instructions
Leek Pasta
- Bring a large pot of water to a rolling boil. Season generously with salt.
- Separate the dark green tops of the leeks from the white and light green parts. Place each into its own bowl of cold water and soak for 10 minutes, swishing gently to release trapped dirt. Drain and dry very well.
- Heat a large Dutch oven or deep skillet over medium heat. Add oil and the dark green leek pieces with a pinch of salt. Cook, stirring occasionally, until softened considerably, about 5 to 7 minutes.2 tablespoons oil, 3 large large leeks, 1-2 teaspoons kosher salt
- Add the white and light green leek pieces with another pinch of salt. Continue cooking until everything is soft and silky, about 3 to 4 minutes more.3 large large leeks
- Meanwhile, cook the pasta for 2 minutes under the package directions for al dente. Reserve at least 2 cups of pasta water before draining.16 ounces pasta of choice
- Add the butter, garlic, and red pepper flakes to the leeks. Cook, stirring continuously, until fragrant, about 30 seconds to 1 minute.4 tablespoons unsalted butter, 8 to 10 cloves garlic, ½ teaspoon red pepper flakes
- Reduce heat to low. Add the drained pasta and a few ladles of pasta water. Toss to combine.1 to 2 cups reserved pasta water
- Add the parmesan in small handfuls, tossing between each addition and adding more pasta water as needed to keep the sauce glossy and loose.6 ounces parmesan
- Once all the parmesan is incorporated, add the leek butter, lemon zest, and lemon juice. Remove from heat and toss until silky and well combined. Taste and adjust salt and pepper.2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 3 tablespoons leek butter, ½ teaspoon coarse ground black pepper
Crispy Fried Leeks (Optional)
- Heat neutral oil in a small deep saucepan over medium heat. Once hot, add the well-dried leek rounds.1 large leek, 4 tablespoons neutral oil
- Cook, stirring frequently, until golden brown bits appear. Remove with a slotted spoon onto a paper towel-lined plate. Season with salt and let cool.
Assemble
- Plate the pasta and top with crispy fried leeks and extra freshly grated parmesan. Enjoy!
Video
Notes
- Leek butter: We highly recommend making our homemade leek butter — it adds a layer of sweet, savory leek flavor that plain butter can't replicate. It keeps in the fridge for up to 7 days, so make it ahead.
- Cleaning leeks: Leeks trap a lot of dirt between their layers. Don't skip the soak — swish them well and dry thoroughly before cooking.
- Pasta water: Save more than you think you need. It emulsifies the sauce and is great for reheating leftovers.
- Hand-grate the parmesan: Pre-shredded cheese contains anti-caking agents that prevent proper melting. Grate it fresh for the best sauce.
- Salt: Recipe uses Diamond Crystal kosher salt. If using Morton's or fine sea salt, use half the amount.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Do not freeze.
- Reheating: Reheat gently on the stovetop with a splash of reserved pasta water, regular water, or broth.
- Serving: Pairs beautifully alongside burrata and prosciutto arugula salad or topped with cherry tomato confit.
Nutrition
Calories: 529kcal | Carbohydrates: 50g | Protein: 17g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 971mg | Potassium: 268mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1329IU | Vitamin C: 9mg | Calcium: 312mg | Iron: 2mg