45 minutes
A comforting, creamy vegan pasta dish featuring leeks and a homemade leek-infused olive oil sauce.
to taste
Leek, cleaned, trimmed, and sliced
each
Extra Virgin Olive Oil, reserved leek-infused
0.25 fluid ounces
Pasta, uncooked
0 oz
to taste
Lemon, zested and juiced
each
1. Prepare Pasta Water
Set a large pot of water on the stove to boil, and season it with a generous pinch of kosher salt.
2. Cook Leek Matchsticks
In a small, deep saucepan, heat the extra-virgin olive oil over medium heat. Add the leek whites and cook until they are golden, about 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
3. Boil Pasta and Leeks
Add the pasta and chopped leek greens to the boiling water. Cook until the pasta is just shy of al dente. Reserve some pasta water before draining.
4. Make Leek Sauce
Blend the cooked leek greens with reserved leek-infused oil and enough pasta water to achieve a creamy consistency. Season with salt and pepper to taste.
5. Combine and Serve
Pour the blended leek sauce into the pot and warm gently. Add the drained pasta, tossing to coat. Serve topped with crispy leek matchsticks and, if desired, lemon zest and juice.
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