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Creamy Caramelized Leek Pasta with crispy anchovy breadcrumbs is the ultimate verdant spring pasta dish. A luscious veggie-packed sauce makes it feel both virtuous and indulgent for a recipe you’ll crave on repeat.
Table of Contents
This creamy leek pasta balances richness and freshness in every bite. Jammy leeks, sweet peas, herbs, and greens blend into a silky-smooth sauce that clings to rigatoni pasta.
Finished with crispy anchovy breadcrumbs and lemon zest, it’s a fresh take on comfort food that feels both light and luxurious.
Leeks are one of spring’s most versatile and flavorful alliums. They’re mild and sweet, and brimming with immune-supporting nutrients.
I love using leeks in place of yellow or sweet onions in soups, stews, gratins, and pasta dishes. They add beautiful spring essence and an aromatic punch to keep every bite interesting.
In this creamy leek pasta recipe, they shine alongside sweet peas, spinach, herbs, and lemon to create a crave-worthy sauce.
For more spring-inspired pasta recipes, check out this Asparagus Pasta, Mediterranean Pasta, Lemon Ricotta Pasta, and Honey Mustard Pasta Salad next.
How to Make Creamy Leek Pasta
This recipe starts by cooking down all of the veggies and then blending them into a vibrant, creamy sauce.
Many of the components can be made ahead to streamline the cooking process and make this meal weeknight-ready.
Just don’t skip the crispy breadcrumbs, which add texture and intrigue to every bite!
The Ingredients
- Leeks: The star of the show! Just be sure to thinly slice and thoroughly clean the leeks, as they tend to trap a lot of grit.
- Garlic: Adds depth and aromatic goodness to the sauce.
- Spinach: Wilts into the sauce for a boost of vibrancy and nutrients. Alternatively, you can use kale.
- Green Peas: I use frozen green peas for convenience, which add sweetness and extra creaminess to the sauce.
- Basil: Adds brightness and classic herbaceous flavor.
- Lemon: You’ll need both the zest and juice of 1 lemon. The zest adds brightness to the breadcrumb topping, while the juice lends acidity to the sauce.
- Panko: Crisps up to create a light, golden, crispy topping.
- Parmesan: Helps emulsify the sauce while adding salty richness.
- Pasta: You can use any pasta shape you like, however I love how rigatoni helps “catch” the creamy sauce.
- Anchovies: Look for oil-packed anchovies, which melt into the oil and add deep, savory umami.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare anchovy breadcrumbs. Heat 2 Tablespoons of oil in a large skillet over medium-low heat. Add anchovies; smash and stir until dissolved.
Add panko, stirring and cooking until golden and crisp. Remove from heat and stir in lemon zest. Transfer to a bowl, and wipe skillet clean.
Prep Tip
Clean your leeks thoroughly first. Slice first, then rinse in a bowl of water to remove dirt and grit.
Step 2: Caramelize leeks.
Add butter and olive oil to the same skillet over medium heat. Add leeks and cook until soft, about 7 to 8 minutes. (This is also a good time to begin boiling your pasta.)
Step 3: Add garlic and cook until aromatic. Next, mix in spinach and cook until wilted.
Step 4: Stir in peas; season with salt and black pepper.
Step 5: Transfer veggie mixture to a blender and add basil and fresh lemon juice, along with 1 cup pasta cooking water.
Step 6: Blend until smooth.
Step 7: Pour sauce back into skillet and add cooked pasta.
Step 8: Add Parmesan cheese and extra pasta cooking water; continue cooking, stirring constantly, until the sauce is smooth, glossy, and clings to pasta.
Recipe Tip
Reserve more pasta cooking water than you think – at least 2 cups. This is the secret weapon in helping create a silky, emulsified sauce that clings to the noodles.
Serve leek pasta with a sprinkle of anchovy breadcrumbs and extra Parmesan overtop.
Recipe Variations and Substitutions
- Make it vegetarian. Omit the anchovies and toast the breadcrumbs in olive oil with garlic, lemon zest, and a pinch of salt.
- Add crispy bacon. Leeks pair beautifully with crispy bacon, which would also make a fabulous topping. Crisp up diced bacon separately, and use as a garnish alongside (or in place of) the anchovy breadcrumbs.
- Swap out the greens. You can replace the spinach with kale, arugula, or Swiss chard. If using kale (or any heartier green), give it a few extra minutes of cook time to soften.
- Make it gluten free. Use your favorite brand of gluten free pasta and swap in gluten free breadcrumbs (or crushed GF crackers) for the topping.
- Add spice. For a kick of heat, add red pepper flakes or Aleppo pepper flakes to the panko topping.
- Add protein. This pasta is a great base for grilled chicken, salmon, crispy bacon or prosciutto, or white beans. You can also easily amp up the protein by using a chickpea or lentil pasta.
- Use a different pasta shape. Short shapes like orecchiette, fusilli, or shells are also great for catching the sauce.
Serving Suggestions
This creamy leek pasta pairs beautifully with a spring-y salad or warm veggie side dish. Here are a few suggestions:
- Green salad: Especially this Cacio e pepe-inspired Kale and Fennel Caesar, Arugula Goat Cheese Salad, or Strawberry Cobb Salad.
- Cucumber salad: Any of these cucumber salad recipes will pair beautifully with the richness of the sauce.
- Asparagus: To really round out a spring meal, try this Asparagus and Crispy Quinoa Salad, Asparagus and Feta Salad, or Asparagus and Avocado Salad.
More Spring Dinner Ideas
Panko Crusted Salmon with Creamy Dill Sauce
Miso Butter Braised Cabbage Rolls
Spinach Artichoke Skillet Enchiladas
Spinach Artichoke Salmon Skillet
If you try this fabulous creamy leek pasta, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Creamy Caramelized Leek Pasta
Equipment
- Large skillet
- Large Stock Pot or Dutch Oven
- Blender
Ingredients
Anchovy Breadcrumbs
- 2 Tbsp. extra-virgin olive oil
- 2 oil-packed anchovy fillets
- 1/2 cup panko breadcrumbs
- 1 1/2 tsp. lemon zest (from 1 lemon)
Pasta
- 1 lb. rigatoni (or pasta of choice)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. butter
- 2 large leeks, roots and tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
- 4 garlic cloves, thinly sliced
- 4 packed cups fresh baby spinach
- 1 cup frozen green peas (no need to thaw)
- 1 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup (packed) fresh basil leaves
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 1/2 cup grated Parmesan, plus more for garnishing
Instructions
- Bring a large pot of generously salted water to a boil.Place your sliced leeks in a bowl of water to clean. Drain, pat dry with a paper towel, and set aside. (Leeks tend to trap a lot of dirt and grit, so we just give them a little bath before cooking!)
- Prepare Anchovy Breadcrumbs: Heat 2 Tablespoons olive oil in a large skillet over medium-low heat. Add anchovy fillets; smash and stir until mostly dissolved in oil.Add panko, stirring and cooking until golden and crisp, about 4 to 5 minutes. Remove from heat and stir in lemon zest. Transfer to a bowl, and wipe skillet clean.
- Boil Pasta: Once water is boiling, add pasta and cook just until al dente. Before draining, reserve 2 cups of pasta cooking water. Drain pasta and return it to the dry pot.Meanwhile, Sauté Veggies: To the same pan you used for the breadcrumbs, heat 2 Tablespoons olive oil and 2 Tablespoons butter over medium heat. Add leeks and cook until softened, about 7 to 8 minutes. Stir in garlic and cook 1 more minute, until aromatic.Add spinach and cook until wilted, about 2 minutes, stirring often. Add green peas and cook 1 to 2 minutes, just until heated through. Season with salt and black pepper.
- Blend Sauce: Transfer veggie mixture to a blender and add fresh basil leaves and lemon juice. Add 1 cup of the reserved pasta cooking water and blend on high speed until smooth and creamy.
- Combine Sauce with Pasta: Add blended sauce either back into the skillet (if large enough to hold pasta) or straight into the pot of drained pasta. Set heat to medium, and gradually stream in remaining 1 cup of reserved pasta cooking water along with grated Parmesan. Toss with pasta until the noodles are well-coated and the sauce is bright green, loose, and creamy. Taste and season with additional salt, black pepper, and/or Parmesan, if needed.
- Serve: Spoon pasta into bowls and sprinkle with anchovy breadcrumbs. Garnish with extra grated Parmesan, cracked black pepper, and a drizzle of olive oil.
Notes
- Make it vegetarian. Omit the anchovies and toast the breadcrumbs in olive oil with garlic, lemon zest, and a pinch of salt.
- Swap out the greens. You can replace the spinach with kale, arugula, or Swiss chard. If using kale (or any heartier green), give it a few extra minutes of cook time to soften.
- Make gluten free. Use your favorite brand of gluten free pasta and swap in gluten free breadcrumbs (or crushed GF crackers) for the topping.
- Add protein. Add grilled chicken, seared salmon, crispy bacon or prosciutto, or white beans. You can also easily amp up the protein by using a chickpea or lentil pasta.
- Store leftovers in an airtight container for up to 4 days. Rewarm individual portions in the microwave, or in a skillet over medium-low heat. Add a splash of water or broth to help thin the sauce.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Hi: can this be made ahead a day or so and then just re-heated for a dinner party? Looks nice and “spring-y”!
Hi, Ruth! It should reheat fairly well, though just make sure you don’t cook the pasta past al dente since you’ll be reheating it.
Jamie this was delicious! I made it using fusilli (spiral) and conchiglie (seashell) pasta, and lemon juice instead of zest. We had some leftover ham from a roast dinner so I used that shredded into the sauce. So tasty, easy and nutritious all in one ☺️ thank you so much!
SO DELICIOUS and loved the vibrant spring green color of the sauce! Absolute 10/10! Love ALL your recipes, Jamie. It’s not uncommon for me to make 3-4 of your recipes on a weekly basis that I keep coming back to on repeat! Filing this one with my very top favorite dishes of yours! THANK YOU! 🫶🏼🫶🏼🫶🏼
This looks so good! Please dont be horrified by my question, but would adding in cottage cheese for protein ruin this? I saw a similar recipe without leeks that suggested it, but the ratios were quite different.
I added some silken tofu while blending the sauce for extra protein, it was delish!
Absolutely amazing. Bright and fresh. Perfect as is, but I may even add some asparagus next time. DO NOT SKIP THE CRUNCHIES! In fact, make extra.
Delicious! Kids would love.
I’m so happy you enjoyed it, Trudie!! Thank you for coming back and leaving a review!