This simple 10 ingredient Caramelized Leek Pasta with Lemon & Capers is creamy, delicious and takes less than 45 minutes to make.
This Caramelized Leek Pasta with Capers keeps things simple but is layered with flavor. Thinly sliced leeks and sweet onion are slowly cooked until soft and golden, then tossed with pasta, a touch of cream, lemon, parmesan and briny Capers that cut through the richness. A little pasta water brings everything together into a glossy sauce, while more parmesan adds a salty finish that ties it all together.
What makes this dish stand out is the balance between the sweet, jammy leeks and the sharp pop of Capers. It’s light but still satisfying, with just enough richness to feel comforting without being heavy. This is the kind of pasta that comes together easily but feels thoughtful enough for a dinner with friends or a simple weeknight meal.
The capers and pasta for this recipe are from Alessi, one of my favorite places to get high quality Italian products.
If you like this pasta, you’ll love my Boursin Pasta Bake with Olives and Cherry Tomatoes and my Lemon Garlic Confit Pasta.
Caramelized Leek Pasta with Capers
Ingredients
- 1 lb pasta
- 1 small yellow onion
- 2 leeks
- 3 tbsp butter
- 1/8 cup white wine
- sea salt
- pepper
- 1 garlic clove
- 3/4 cup heavy cream
- 1 cup parmesan cheese (3/4 cup for the pasta, and 1/4 cup for topping at the end)
- 2 tbsp capers
- 1/2 lemon (+ more for topping)
Instructions
- Caramelize the leeks & onions: In a large skillet, melt 2 tbsp butter over medium heat. Add the sliced leeks and onions, cooking them slowly on low heat until they are softened, about 15-20 min. Crank heat up to medium and add white wine. Once that cooks off, turn off heat while you make the rest of the pasta.
- Cook the pasta: Meanwhile, bring a pot of salted water to a boil and add in pasta. Cook according to package instructions until al dente, reserving a cup of pasta water.
- Make the sauce: Melt the remaining tbsp of butter to a deep skillet (big enough that you'll be able to add the pasta to at the end). Add minced garlic, cooking until fragrant, about 1-2 minutes. Stir in the cream, grated parmesan, and a nice pinch of salt and pepper. Whisk until it is smooth and has started to thicken. If it becomes too thick, adjust with some reserved pasta water until its the creaminess you want.
- Add pasta to the skillet with the sauce and then top with the caramelized leeks, capers and lemon juice. Mix until super creamy and combined. Top with more grated parmesan. Enjoy!
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