Hands up who loves leeks?
I do. Totally my favourite vegetable, in all their meltingly green loveliness. I don’t do as many pasta dishes as a lot of home cooks (except this one and also my mums most amazing leek and salmon pasta), and each time I make one I wonder why this is, as they’re often so cheap, and always decidedly yummy.
This one was created by accident – I left the butter ever so slightly too long in the pan before adding the leeks and it started to go brown before I’d put the leeks in. The result as a delicious sweetening and intensifying of the buttery juices the leeks are cooked in, which together with the salty parmesan and chilli hit makes each mouthful of this an unctuous morsel.
You could use cheddar too, or Lancashire, which I imagine would be lovely with it’s cool saltiness contrasting with the chilli hit. But I had parmesan in, and so be it.
Hope you enjoy this as much as I did!
Caramelised Leek, Chilli and Parmesan Pasta
4 leeks, chopped small
2 cloves crushed garlic
knob of butter
juice of 1 lemon
a handful of grated parmesan (a vegetarian variety if you want)
200g pasta (or however much you need / want)
- Melt the butter in the pan and leave it until it starts bubbling. Keep heating it until it starts to change colour. Don’t let it go beyond this stage – at this point, chuck in the leeks and garlic and turn them around in the butter.
- Turn the heat right down, add a splash of water and cook the leeks for 30 minutes.
- Towards the end of the cooking time for the leeks, cook the pasta according to the packet instructions.
- Once the pasta’s done, stir it into the leeks together with the lemon juice.
- Serve onto plates, sprinkling with the parmesan and chilli.