Creamy Leek Tagliatelle
Creamy Leek Tagliatelle is a delicious simple pasta recipe perfect for weekday dinners. I love the flavor and subtlety of leeks and this is dish showcases it. It is creamy and so flavorful made with the simple ingredients. I like to pair it with tagliatelle but this works great with any kind of pastas even cheese raviolis. The bay leaves and sage compliment the flavors so well. It’s cozy and a feel good recipe which is ready in 30 mins so that’s definitely a good idea.
Happy Cooking!
Servings: 4-5 servings
Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30-35 mins
Ingredients:
12 oz tagliatelle or your choice of paste
2 tbsp butter
2 bay leaves
5-6 sage leaves
1 tbsp garlic paste
1/2 cup chopped shallots
2 cups sliced leeks- check notes on how to clean leeks
1/4 tsp ajwain/nutmeg powder
1-1.5 tsp chili flakes
Salt to taste
1/4 tsp pepper
1/4 tsp sugar
1/2 cup heavy/light cream
1/2 -2/3 cup pasta water
1/2-1 cup shaved Parmesan/pecorino cheese
Directions:
In a saucepan put water to boil. When water comes to a steady boil add salt and then pasta and cook till aldente. Save about 1 cup of pasta water.
Wash and clean leeks. Slice and keep aside.
Put a pan on low-medium heat, and add butter.
Add bay leaves, sage leaves and garlic paste and cook or 1-2 mins.
Add chopped shallots and leeks and cook for 6-7 mins till the leeks are softened.
Add all spices- salt, pepper, sugar, red chilli flakes, nutmeg and toss it in for a minute.
Add heavy cream and pasta water and cook for 1-2 minutes.
Add the boiled pasta in and toss it. Cook it for 1-2 minutes till it coats well.
Add 1/2 of the shredded cheese and toss it in.
Garnish with remaining cheese and serve immediately!
Notes/Tips:
Cleaning Leeks: Remove the outer dried leaves if there are any. Slice leeks and put them in a large bowl filled with water. Gently give them a good shake in the water. Let them sit for 2-4 mins and drain them in a colander. Rinse with water again and let it dry and use. Click here for a short video.
If you don’t have shallots use 2.5 tbsp chopped white onions.
Make sure to cook leeks and shallots well.
Toss the pasta in the sauce well so that it coats the pasta well.
Don’t skip the bay leaves and sage!
