Creamy Caramelized Leek Pasta
Creamy Caramelized Leek Pasta. Ok so we’re a liiiittle obsessed with this pasta cut but I mean I think we all are at this point. In a creamy caramelized leek sauce topped with breadcrumbs and basil. Simple but creamy deliciousness is always too good to pass up !!
Ok ok we admit it, we’re obsessed with these noodles. They are so thick and fun and perfect with a creamy delicious sauce. So moral of the story, we haven’t been able to stop making them. And why not because it seems like everyone else really likes them too.
Anyway tonight’s creamy sauce is a caramelized leek sauce. The sauce is both creamy and cheesy and the leeks cooked down until they are caramelized is just such an incredible flavor. Plus, the toasty breadcrumbs on top and the garnish of fresh basil leaves. It’s a pretty heavenly combo.
Tonight I am going out in the city to an early happy hour event, so I figured I needed a nice and hearty dinner before I left. I ate this pasta is literally seconds. And I topped it with tons of the breadcrumbs and basil. I was super full not going to lie, but this sauce paired with these noodles is just so good it’s addicting. If you guys haven’t had these noodles yet…TRUST ME…you must try them !!
Ingredients
3 leeks; finely chopped
1/4 cup butter
salt and pepper
1/3 cup vermouth
1 1/2 cups heavy cream
1 lemon; juiced and zested
1/4 cup olive oil
1 large garlic clove; smashed
1 1/4 cup panko breadcrumbs
1 pound pasta
1/2 cup parmesan cheese
fresh basil for serving
Directions
In a large skillet, melt the butter and add the leeks. Season well with salt and pepper. Cook over medium heat until golden for about 20 - 25 minutes. If the skillet starts to brown add a little water while browning. When the leeks are golden add the vermouth and let it burn off for about 3 - 4 minutes. Add the heavy cream and cook a few minutes until thickened. Keep warm.
In a separate skillet, heat the olive oil. Add the garlic and toss around the pan until browned. Discard the garlic. Add the panko and toss until golden brown for about 1 - 2 minutes. Remove from heat, transfer to a bowl, and add the lemon zest.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with leeks and cream and toss to combine. Add the lemon juice and parmesan cheese. Add pasta water as needed until the sauce is creamy. Taste and adjust seasonings. Serve topped with breadcrumbs and fresh basil.
