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Caramelized Leek Pasta
April 14, 2026
Soft, sweet leeks with shallot and garlic, tossed with pasta, lemon, and Parmesan—a quick weeknight main.
This follows Rachel Conners’ caramelized leek pasta on Bakerita—buttery leeks as the star, brightened with lemon and herbs. Chickpeas, tofu, mushrooms, or wilted greens are easy add-ins; see the original post for variations, nutrition notes, and reader tips.
Caramelized Leek Pasta
Adapted from Rachel Conners’ recipe on Bakerita—easy to make gluten-free or vegan with GF pasta, plant butter, and dairy-free Parmesan.
Prep: 10MCook: 20MServes: 4
Ingredients
- 3 tbsp unsalted butter (or vegan butter), divided
- 3 leeks, white and light green parts only, chopped, rinsed well, about 4 cups
- 1 medium shallot, diced
- 4 large garlic cloves, minced
- ½ tsp kosher salt, plus extra for pasta water
- 8 oz dried rigatoni, penne, or fusilli (gluten-free if you like)
- ½ lemon, zest and juice
- 1 small bunch chives (or parsley or basil), chopped
- Parmesan or vegan Parmesan, to serve
Method
- In a large, deep skillet, melt 2 tablespoons of the butter over medium-low heat. Add the leeks and shallot—the pan will look full, but they cook down like onions. Sprinkle with the salt and cook 15–20 minutes, stirring occasionally, until the leeks are very soft and deeply golden.
- Stir in the garlic and cook another minute or so until fragrant.
- While the leeks cook, boil the pasta in generously salted water until al dente according to the package.
- Drain the pasta and add it to the skillet with the remaining 1 tablespoon butter. Toss well and season with salt and pepper to taste.
- Off the heat (or on very low), mix in the lemon zest and juice, about half the herbs, and a good shower of grated Parmesan. Toss once more, then divide among bowls and top with the remaining herbs and extra cheese.