Could this be the most delicious recipe I've made?! Maybe! Sliced leeks and onion are caramelized until golden and sweet then mixed into a creamy parmesan sauce. Flavoured with garlic, lemon juice and rosemary for a luscious pasta sauce that will become a staple. I promise you will love this creamy leek pasta, I have zero doubts!
Hello! I am seriously SO excited to be writing up this creamy pasta dish, it's just all kinds of comforting deliciousness. I made this a couple of weeks ago and it was amazing but not quite right, so I have re-jigged and it's absolutely perfect.
The first test I caramelized the leeks and onion then added the cream straight in, followed by the parmesan cheese. The parmesan ended up clumping onto the leek mixture - disaster! I did not want to lower the amount of parmesan, because, it's me!
So this version I took the leek mixture out then made the sauce before adding them back it. It turned out 100% more delicious than the first time, so sometimes when things go wrong, it's a good thing!
Ingredients
Leek - Make sure to clean the leek really well, dirt gets trapped in all those layers. Cut off a few slices first if you want to do the roasted ring topping like I have. Totally not necessary though. Discard the green parts.
Onion - Caramelised onion is a must! It adds a great flavour note here.
Garlic - Fresh cloves only please! I've used 3 - 4 but use more or less if you like.
Rosemary - I love the woody but fresh note the rosemary brings, thyme would also be a great choice.
Cream - Types of creams are called different things in different countries. I use single cream which is called light cream in the States. Heavy cream, double or whipping creams are too thick I find. It can be thinned down with starchy pasta water so use what you prefer.
Parmesan cheese - When you melt parmesan into a cream sauce it needs to be really finely grated. I use a microplane but you can use the star side of a box grater.
Lemon Juice - If you know my recipes you know I love a good old squeeze of lemon juice. In a cream sauce, it just freshens everything up and cuts through the richness. You could finish the dish with some lemon zest too.
How to make creamy leek pasta
- First, caramelize the sliced leek and onion in a large skillet or Dutch oven. This just means you cook them on a low heat until they are slightly golden and sweet. Don't stress about how long to do this, you could do it for less time than I specify and it would still be amazing. It needs to be on a very low heat.
- Set the leek and onion mixture aside in a bowl and return the pan to the heat.
- At the same time as the sauce, boil your pasta of choice in a large pot of water, according to package instructions.
- Sizzle the garlic for 30 seconds then lower the heat and add the cream.
- Add the lemon juice, salt, black pepper and parmesan.
- It should only be a really gentle simmer. Add your cooked pasta straight in, toss then add the leeks and onions back in.
- I always like to let the pasta gently bubble away in the sauce for a minute or two, it helps the sauce cling to the pasta. I like my pasta al dente so I usually undercook the pasta by a minute so it won't then overcook in the pasta sauce.
What pasta shape is best?
Use absolutely anything! Here I have used my semolina pasta dough to make homemade orecchiette. You could buy dried orecchiette or any other short pasta shape you like, I first tested it with rigatoni. If you feel like making some fresh egg pasta, make sure you use my easy homemade pasta dough, it's the best!
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Why pasta water is your best friend!
You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the salted water acts as a thickening agent and helps sauces cling to the pasta. I couldn't make a sauce without it.
I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer or slotted spoon. That way the pasta pot full of water is left there for you to ladle in as you need. if you have seen my reels on instagram you'll notice my sauces are SAUCY.
Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
How to make the roasted leek rings on top
If you feel like doing a little extra and making the rings like in my photos, here is how! You might need an extra leek depending how many people you are cooking for. It's a great way to make it a little more fancy.
- Preheat your oven to 180c (350f)
- Cut 1.5cm slices of leek
- Drizzle with olive oil
- Roast in the oven for around 10 - 15 mins but keep an eye on them!
- I cheated and finished the middle off with a kitchen blow torch.
Recipe FAQs
I like to start it on a medium heat while tossing with the butter, then I turn it down quite low so it cooks slowly. You want it to caramelize, not burn so it should never be hot enough to really catch on the bottom. Add some more butter if it gets too dry.
I use single cream which is called light cream in the USA. Double, heavy cream or whipping cream is too thick in my opinion. Add a splash more cream if you think it needs it.
Yes, absolutely! I tend to test for two as that is how many people are in my house and I hate wasting food. Double all the quantities for four.
I really don't like storing left over pasta (to be honest there isn't usually any!). A creamy sauce especially isn't great the next day. It will keep in an airtight container in the fridge for two days, if you must!
Some other pasta dishes to try
If you loved this creamy leek pasta then check out my entire collection of creamy pasta recipes. Here are some suggestions:
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Delicious Caramelized Creamy Leek Pasta
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Ingredients
- Pasta 200g dried or 300g fresh
- 3 tbsp butter divided
- 1 large leek
- 1 onion sliced
- 3 - 4 garlic cloves finely chopped
- ¾ cup cream
- 60 g parmesan finely grated
- ½ tsp black pepper
- ½ tsp flaky sea salt
- 1 ½ tbsp lemon juice
- ½ tbsp fresh rosemary leaves
Instructions
- Cut the green part off the leek and discard. Cut the white part down the middle lengthwise then run under a tap to get rid of any dirt. Cut into 1cm slices.
- Melt 2 tbsp butter in a frying pan over medium heat and add the sliced leek and onion.
- Toss then turn the heat down to pretty much the lowest heat and cook for 25 - 30 minutes until lightly caramelized. You want the heat low enough that it doesn't catch, you'll need to stir every few minutes.
- Remove from the pan and set aside. Don't clean the pan!
- Get your pasta cooking in a pot of well salted boiling water.
- When your pasta only has 4 minutes or so to go, start the sauce.
- Return the frying pan to a medium heat and melt 1 tbsp butter.
- Add the garlic and sizzle for 30 seconds.
- Turn down the heat and add the cream, bring to a gentle simmer. Use a spoon or ideally a flat whisk to get any brown bits stuck from the onion mixed in.
- Add the lemon juice, salt and pepper.
- Add the parmesan in two or three lots, letting it melt into the cream before adding the next lot.
- Add in your cooked pasta and toss.
- Add the leek and onion mixture plus the rosemary and toss.
- Let it gently bubble away for a minute or two until the sauce thickens slightly. Add a splash of pasta water to thin if needed.
Notes
- The heat when cooking the onions and leeks needs to be quite low, you don't want them to burn but just slowly caramelize. I have an induction cook top so I can control the heat really easily. You might need to have it on the lowest heat possible and it might not take that long if you can't get your heat really low.
Maeve O’Malley says
This pasta was absolutely amazing!!!
Emilie Pullar says
Thanks so much for making it Maeve, so happy you enjoyed it 🙂
Steve says
This is incredible. I thought it would be good as I was preparing the fresh pasta and whatnot, but honestly it blew me away. One of the best pasta dishes I've made at home. I took a page out of Julia Child's book and deglazed the onions w/ some Cognac ?. Delish!
Emilie Pullar says
Hi Steve, so glad you enjoyed! Love the idea of the cognac! Thanks so much for making it 🙂
CZ says
I made this tonight and it was delicious but I had to make the sauce twice. The first time, when I added the lemon juice to the cream it immediately curdled. I left the lemon juice out the second time and it was great but what did I do wrong the first time?
Emilie Pullar says
Hi! I am so sorry that happened. I'm not sure if it is different creams around the world that it can happen with as it never happens to me ever. Have your heat low, the cream should never be bubbling very much. I use a flat whisk to whisk it in really quickly. You could also mix it in right at the end with the pasta so less chance of it hitting the cream directly. Hope that helps! 🙂
Georgie says
Delicious!!!
Lori Michrina says
Who would’ve guessed that just a few simple ingredients could come together to make something so wonderful! This was delish! ?
Abi says
Absolute 10/10 - SO good. I love all things pasta and often make my own sauces (pestos, white wine lemon garlic, vodka cream sauce, etc.) and this is THE best I've had yet. Complete winner, thank you Emilie! x
Emilie Pullar says
Hi Abi, this makes me so happy! Thanks so much for making it 🙂
Shannon says
So flavorful! I had some fresh cheese tortellini from the farmers market and used that with the sauce. It worked great, a versatile recipe.
Emilie Pullar says
Ohhh delicious!! 🙂
Melanie says
A glut of leeks led me to this recipe and wowee... Fortunately for us there are many more leeks and I can make it again and again!
Emilie Pullar says
haha love this!
Alexis says
So delicious! Well balanced and flavorful without being too heavy.
Emilie Pullar says
Thanks so much for making it Alexis!