Creamy Caramelized Leek Pasta

5 from 3 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Entree

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

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