Creamy leek pasta is an easy pasta that can be whipped up in jiffy with sophisticated results.
What makes this pasta a breeze to cook is the minimal amount of ingredients in it – leeks, butter, pasta, cream, Parmesan, salt and pepper. Outstanding feel good pasta this is.
My youngest daughter Rani made a delicious creamy leeks pasta this past weekend for our Thanksgiving dinner that the entire family devoured😋. The only modification we made to this awesome recipe from Bon Appetit Magazin is omitting bacon and adding chili flakes.
Turn this pasta into a hearty dinner by pairing it with roasted vegetables and a salad.
A look at our vegetarian Thanksgiving dinner
To get an idea of how we created a vegetarian menu for Thanksgiving dinner with creamy leeks pasta as the main dish take a look at this link A Vegetarian Thanksgiving Dinner.
Creamy Leeks Pasta
from Bon Appetit magazine with a few modifications
2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
- Heat oil and butter in a large heavy pot over medium heat. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
- Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Pasta is ready. Serve warm with extra Parmesan cheese.
Happy Pasta Eating 🍝!