Caramelized Leek Pasta
Sometimes, it doesn’t take much to prepare a cozy dinner when it’s gray, cold, and dreary outside. This caramelized leek pasta is proof of that – made with just a few ingredients yet packed with flavor. The sweet, buttery leeks are slowly caramelized, transforming into a silky sauce that perfectly coats every strand of pasta. And the best part? This recipe is incredibly simple and ready in under 30 minutes. It's perfect for anyone who loves fuss-free cooking with a touch of elegance.
The heart of this dish is caramelized leeks, which develop their natural sweetness through slow sautéing. First, the leeks are sliced into thin rings and gently browned in a pan with a bit of vegan butter over medium heat. Meanwhile, the pasta cooks in salted water, ensuring perfect timing. Once the leeks are soft and irresistibly sweet, they are deglazed with a creamy plant-based cream and a splash of pasta water. The drained pasta goes straight into the pan, soaking up the rich sauce. A dash of freshly ground black pepper, a squeeze of lemon juice, and a sprinkle of nutritional yeast for an additional umami boost. Just like that, a simple yet incredibly comforting dish is ready to serve.
Caramelized Leek Pasta
Ingredients
For the Sauce:
- 2 tbsp vegan butter
- 400 g (14 oz / 2–3 stalks) leek
- 1 onion
- 1 garlic clove
- 2 tbsp sugar
- 100 ml (0.33 cups) vegan cooking cream
- 100 ml (0.33 cups) pasta water
- 1 lemon
- 2 tbsp nutritional yeast
- nutmeg
- salt
- pepper
For the Toppings:
- 60 g (2 oz) vegan bacon bits
- 5 tbsp panko breadcrumbs
- neutral vegetable oil
Also:
- 250 g (9 oz) short pasta
Instructions
Wash the leeks and slice them into thin rings. Finely dice the onion and garlic. Melt the vegan butter in a large pan or pot and sauté the leeks and onion over medium heat. Add a generous pinch of salt to help the leeks release moisture and soften. Cook for 10–15 minutes until the leeks have reduced to half their volume and golden brown.
Toward the end of the cooking time, add the garlic and sauté briefly. Then, sprinkle in the sugar and let it caramelize. Reduce the heat to prevent burning.
While the leeks caramelize, cook the pasta in a large pot of salted water according to the package instructions until al dente. Before draining, reserve 100 ml of the pasta water – this will be used for the sauce later.
Heat the vegetable oil in a small pan and fry the vegan bacon pieces until crispy. In the same pan, toast the panko until golden brown.
Deglaze the caramelized leek and onion mixture with plant-based cream and the reserved pasta water. Season with fresh lemon juice, nutritional yeast, nutmeg, salt and pepper.
Mix the drained pasta directly into the pan or pot with the sauce. Taste again for seasoning and top with the crispy vegan bacon and toasted panko.
