Leek Pasta

Easy and satisfying, this leek pasta makes a scrumptious, meatless family meal throughout the fall and winter. It's packed with savory flavor and delicious leeks and tastes fantastic!

Prep Time10

Cook Time15

Total Time25

Course: pasta

Cuisine: Italian, Mediterranean

Keyword: Leek pasta

Servings:

Calories: 316kcal

Author: Katia

Ingredients

Pasta

8 oz (220 grams) pasta (rigatoni, spaghetti.. )

Leeks

1 tablespoon butter
4 (16oz/450 grams) Leeks, cleaned and cut into rings (about ½ inch thick)
1 garlic clove, minced
½ - ¾ pasta water
¼ teaspoon turmeric
½ teaspoon salt
3 tablespoon parmesan cheese, grated
3 tablespoon Fresh parsley, chopped

Instructions

Bring a large pot of water to a boil, add salt, and cook your pasta until al dente according to the package directions. Scoop out and reserve 1 cup of pasta cooking water before draining the pasta. Note: I recommend cooking the leeks while you wait for the pasta water to boil so the pasta and leeks are ready at the same time.
Heat the butter in a large skillet over medium heat. Add the leeks and seasoning, and cook for about 4 minutes until they start to wilt, stirring frequently.
Stir in garlic and turmeric and cook for another minute until fragrant.
Add the reserved pasta cooking water (start with ½ cup), cover with a lid, and braise for about 12 minutes until the leeks are tender.
Turn the heat off, add the drained pasta, parmesan, and chopped parsley to the skillet, and toss until well combined. If necessary, add a bit of the reserved cooked pasta water to loosen the texture. Taste and adjust the seasoning if desired.
Serve immediately with grated parmesan cheese, a few cracks of black pepper, or chili flakes if you like. Buon appetito!

Notes

Nutritional values: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only, and they should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition