CARAMELISED LEEK SPAGHETTI!
I’ve been dreaming about this recipe all winter, and now that the cooler weather is here, I finally created it.
Sweet, silky leeks cooked down to golden perfection, tangled through warm spaghetti and loaded with umami deliciousness. It’s simple, cozy, and ridiculously good. So easy to make, and honestly? Everyone should try it.
What You’ll Need:
x3 Leek
Pouring Cream
Pasta of your choice
Mr. Olio Extra Virgin Olive Oil
Butter
Miso
Parmesan
Salt & Pepper
How to Make It:
1. Slice up your leeky boys.
2. Add butter and miso to a pan.
3. Oil up your leeks, add some salt, and dump ’em in the pan.
4. Caramelise those leeks — wait until they’re golden and jammy. (Low to med heat, about 20 mins depending on how many you’re using. I used 3.)
5. Boil your pasta. Cook al dente
6. Add a quarter to hald of the caramelised leeks to a blender. Splash in some cream, a glug of Olio, salt & pepper, and a sprinkle of parm and blend!
7. Pour your blended leek sauce back into the pan. Add some pasta water to hit your desired consistency. (I like mine thiccccccc, as you can probably tell.)
8. Plate it up! Drizzle with extra Olio, crack some more salt & pepper, and shower with parm.
9. Eat. Smile. Repeat.
