leek pasta

Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don&#039;t come more delicious than this!

Gorgonzola Pasta with Leek, Pancetta &amp; Mushrooms

Penne (or pasta of choice)

Gorgonzola, diced into large chunks

Leek, trimmed and diced (see notes)

tbsp Unsalted Butter

Salt & Pepper,

In a large pan over medium heat add pancetta. Fry for a few mins until it starts to leak fat and JUST begins to brown, then add mushrooms. Continue frying until the mushrooms soften and begin to brown, then add your diced leek.

Carry on frying, stirring frequently until the pancetta is crispy with the fat full rendered and the mushrooms/leeks are cooked through and nicely browned.

Meanwhile, add your pasta to a large pot of salted water (season the water well) and cook until al dente. Just before draining, scoop a cup of the starchy pasta water.

Melt 2 tbsp butter into the pan and once melted, pour in 1/2cup/125ml of the starchy pasta water. Quickly stir to emulsify the starchy water, pancetta fat and butter. Reduce it down for a few mins, stirring as you go, then pour in cream.

Give it a good stir then melt in the gorgonzola. Once fully melted, season to taste with salt and pepper. Simmer the sauce for a few mins until it begins to thicken, then stir through the pasta.

If the sauce is still slightly thin then keep it on the heat and stir until the sauce thickens around the pasta. With the same token, if the sauce soaks up too quickly then thin it back out with some more starchy pasta water.

https://content.jwplatform.com/videos/pquRusyq.mp4

Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don’t come more delicious than this!

Gorgonzola Pasta with Pancetta, Leek and Mushrooms

This Caramelized Leek Pasta features buttery, melt-in-your-mouth leeks, garlic, and shallots tossed with your favorite pasta and finished with lemon and parmesan. It's the perfect quick weeknight meal - done in 30 minutes! Easily made both gluten-free and vegan. 

Caramelized Leek Pasta

tablespoons unsalted butter, vegan

shallot,

garlic, minced

kosher salt,

rigatoni, penne,

lemon,

Parmesan cheese,

Melt 2 tablespoons of the butter in a large high-sided saute pan over medium-low heat. Add the leeks and shallot. The pan will be pretty full, but similarly to caramelizing onions, they&#8217;ll reduce in size significantly. Sprinkle with the salt, and let them cook for about 15 to 2o minutes, mixing every so often until they&#8217;ve softened significantly.

Add in the garlic and cook until fragrant, stirring it into the leeks.

While the leeks saute, cook your pasta according to the package instructions in generously salted pasta water. I used gluten-free rigatoni, but any pasta shape you love will work.

Once your pasta is cooked, add it to the leek mixture, along with the rest of the butter. Toss to combine, and add more salt to taste.

Mix in the zest and juice of half a lemon (or more, if desired). Add in half of the chives and a generous shaving of Parmesan. Toss to combine.

Serve with the rest of the chives sprinkled on top, and extra Parmesan. Enjoy!

We loved this!! Such a quick and easy dinner and the perfect use for my leftover leeks. Will definitely make this again. The lemon is spot on!! 

Too much lemon, cut it in half and the recipe is awesome. 

This is the best pasta ever. I have made it like 8 times since I found this recipe a month ago, loll. Side note, I omitted the pasta and added diced potatoes and dried rosemary for brunch, and it was also A++. Thank you for creating such an incredible recipe!

Excellent. Used sweet onion in place of shallot. 

This Mushroom Leek Pasta is a luxurious and comforting cold-weather meal. Pasta, leeks, and mushrooms are tossed in a white wine and cashew cream sauce, then garnished with crunchy fried leek greens. Nut-Free and Gluten-Free Options.

Mushroom Leek Pasta with Frizzled Leeks

leek

cashews (soaked* (see notes

water

spaghetti (gluten-free

Kosher salt (to taste)

olive oil

dairy-free butter (or sub more oil)

cremini (oyster,

garlic

black pepper

dry white wine*

vegan parmesan cheese (finely grated)

frying oil

Prep: Soak the cashews, if you haven’t already. Cut the bottom and dried ends off of the top of the leek, then cut it again between the light green and dark green sections to form two cylinders. Cut each cylinder in half lengthwise, then clean thoroughly under running water.

Leek Whites/Light Greens: Thinly slice the lighter portion of the leek to create half circles. Set aside.

Dark Greens: If you would like to make the frizzled leek topping, thinly slice the dark green portion of the leek into long, thin strips between 1-2” long. Transfer to a clean kitchen towel and pat them dry while the oil heats.

Make the Frizzled Leeks (Optional): Line a small baking sheet with a paper towel and set aside. Fill a medium pot (I recommend a pot with high walls as the leeks will bubble) with 1” of cooking oil. Warm over medium heat until shimmering, or until the oil creates bubbles around a wooden chopstick when inserted (around 350F). Add half of the leek greens to the hot oil and fry for 3 to 5 minutes, stirring occasionally, until the leeks begin to turn golden. Use a slotted spoon to transfer the frizzled leeks to the baking tray and sprinkle with salt. Repeat with the remaining half of the leek greens and set aside.

Make the Cashew Cream: Blend the cashews and water together in a high speed blender until smooth, about 45 to 60 seconds. Set aside.

Cook the Pasta: Season a large pot of water with 1 tablespoon of kosher salt and bring to a boil over high heat. Once boiling, add the pasta and cook until al dente. Set aside 1/2 cup (120 ml) of pasta water (you may not need this, but it will help thin the sauce later). Drain the pasta, but do not rinse

Sauté the Mushrooms: In the meantime, melt the oil and butter in a sauté pan over medium-high heat. Add the sliced leeks and sauté for 3-5 minutes, then add the chopped mushrooms and sauté for an additional 3 to 5 minutes. Add the garlic and black pepper to the pan and cook for an additional 1 to 2 minutes, until fragrant and translucent.

Deglaze: Add the white wine to the pan and mix well, scraping any browned bits off of the bottom of the pan. Sauté for 2 to 3 minutes, then add the blended cashew cream to the pot and bring to a simmer.

Add the Pasta: Reduce the heat to low, then add in the pasta and the grated parmesan. Stir well, until the dairy-free cheese has melted. If your sauce is too thick, add more pasta water in 2 tablespoon increments to thin it out.

Serve: Transfer the pasta to serving plates, and top with crispy frizzled leeks and extra black pepper, or as desired. Serve warm; this recipe is best served fresh, but leftovers will keep in the fridge for up to 3 days and are best reheated on the stovetop with a splash of water. Store frizzled leeks in an airtight container at room temperature for up to 3 days.

This 30-minute pasta dish combines fettuccine with melted leeks for a natural sweetness and a hint of earthiness. Just 5-ingredient, plant-based, easy, and spot-on in flavor!

Easy Leek Pasta

tsp oil

butter

onion (minced)

leeks

tsp salt

dry pasta (fettuccine

Heat the oil and vegan butter in a non-stick skillet over medium heat. Once hot, add the minced onion and sauté for 2-3 minutes or until soft and golden brown.

Slice the leeks in half lengthwise and rinse well under cold water. Cut the leeks into 1/2-inch slices. Add the sliced leeks to the skillet and season with salt and ground black pepper. Sauté for 1-2 minutes.

Next, add the water and cook covered over medium heat for about 25 minutes, or until leeks have melted and are very tender. Keep an eye on it to make sure they don&#39;t burn. If they start to stick to the bottom of the skillet, add a couple of tablespoons of water.

Bring a large pot of water to a boil and cook the pasta according to the package instructions*. Drain and add the cooked pasta to the skillet. Stir to coat with the melted leaks. Sauté for one more minute. Taste and adjust saltiness if needed (I ended up adding another 1/8 tsp of salt), and serve immediately!

This leek pasta will keep for up to 2 days in the refrigerator. Reheat in a non-stick skillet over medium heat.

Tried this tonight.   Instead of water, I added mushroom bouillon. It turned out so beautifully.  Was absolutely delicious! Thanks for your fab recipes.

I’ve never known that we can use leeks in pasta like this. I can’t wait to give it a try. This recipe seems super easy to make and it looks great. Thanks a bunch😁

This dreamy, delicious caramelized leek and cabbage pasta is just a real DREAM. I am absolutely in love with this recipe and it&#039;s become my new weeknight go-to for dinner.

Caramelized Leek and Cabbage Pasta with Lemon

shallot (thinly sliced)

garlic (thinly sliced)

red pepper flakes (optional)

cabbage (thinly sliced)

dry white wine

dry spaghetti (you can also use linguine,

pasta water (adjust more if needed)

lemon

salt and pepper

breadcrumbs

Prep all you vegetables and aromatics: slice shallot, garlic, cabbage and leek. Set aside.

Bring a deep pot of water to a boil for your pasta. Once boiling, salt and add in your pasta to the desired package instructions, until just before al dente, as we will finish cooking in the sauce.

Start your sauce. In a separate skillet in the meantime, big enough to add in your pasta later, heat up olive oil until glistening. Add in your sliced shallot and garlic and sweat them out with salt, pepper and red pepper flakes to bloom.

Next, add in your thinly sliced leeks and thinly sliced cabbage. Cook down until caramelized on medium, stirring every so often, around 15-20 minutes until the leeks and cabbage have cooked down and taken on a darker color.

After that's caramelized, add white wine to deglaze the pan and to add an extra depth of flavor. Mix and let reduce down, until all the liquid has evaporated, about 5-10 minutes.

Once your wine has reduced, and your pasta is ready, use tongs and add your pasta in the leek and cabbage mixture. Add in your butter and pasta water about 2 tablespoons at a time. Season with salt and pepper as needed.

Mix well and slowly start adding in your shredded parmesan. Adjusting with more pasta water as needed. When your pasta is all glossy, saucy and cheesy, turn off the heat and finish with a fresh squeeze of lemon juice and lemon zest.

Serve in bowls. Top with chopped chives, panko breadcrumbs, a drizzle of olive oil and lemon zest. Enjoy!

It was too sweet for us. But I appreciate the opportunity to use a whole cabbage and whole leek. 
When I added the cabbage, I should have stirred it. Instructions didn't say to do so but then I smelled burning so I threw in some water real quick. The cabbage needed to be on the bottom so the already cooked aromatics didn't burn. 
Like other commenter said, it took much longer to cook than written (even taking into account the water I added). You should probably use a really big pan so more cabbage can caramelize, I was using a pot.

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