Garlic Beet Pasta
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Caramelized Creamy Leek Pasta
Caramelized Creamy Leek Pasta
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Ingredients
1 package uncooked linguine pasta
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 leeks
- 1 yellow onion, julienned
- 4 garlic cloves, rough chopped
- ¾ cup heavy cream
- ½ cup Parmesan
-
½ teaspoon Morton & Bassett Fine Ground Black Pepper
-
½ teaspoon Morton & Bassett Red Chili Flakes
- ½ teaspoon salt
- 1 ½ tablespoons lemon juice
- ½ tablespoon fresh rosemary
Directions
- Preheat your oven to 350°F.
- Prepare your leeks: Trim the green tops, then slice them in half lengthwise. Chop the leeks into thin halfmoon pieces. Transfer half of the leeks to a baking sheet and drizzle with 1 tablespoon olive oil. Roast for 10-15 minutes, or until golden and slightly crispy.
- In a large skillet, melt the butter over low heat then add the remaining leeks and the onions. Caramelize over low heat. Sautee for about 30 minutes, stirring every few minutes.
- Once caramelized, transfer the leek and onion mixture to a bowl and set aside. Keep your skillet hot.
- Bring a large pot of water to a boil and cook your pasta according to the package instructions.
- In the hot skillet, sizzle the garlic in remaining 2 tablespoons olive oil for about 30 seconds, then lower the heat and pour in the cream. Add the lemon juice, salt, M&B Fine Ground Black Pepper, and grated Parmesan. Stir until well combined and thick.
- Add your cooked pasta straight into the sauce, tossing to coat. Stir in the caramelized leeks and onions. Let the noodles simmer in the sauce for a few more minutes to absorb the flavors before serving.
- Top with M&B Red Chili Flakes, fresh rosemary, and roasted leeks and serve.