Tagliatelle tossed in a creamy dairy-free sauce with caramelized leeks, shallots, and garlic topped with toasted thyme breadcrumbs.
Creamy Caramelized Leek Tagliatelle topped with crunchy toasted breadcrumbs tossed with fresh thyme.
This creamy leek-centered pasta dish is made from caramelized leeks and shallots, garlic, dash of red pepper flakes, coconut milk for creaminess, and my personal favorite, toasted thyme breadcrumbs.
This dish comes together in a few simple steps, is ready in less than 40 minutes, and contains minimal ingredients.
Want to make this a complete nutrient-dense meal? Pair with your favorite salad or roasted vegetable.
How to make Creamy Caramelized Leek Tagliatelle:
- Start boiling water for pasta, making sure to salt your water.
- Add butter and oil to a large skillet over medium heat. Once butter has melted and starts sizzling, add the diced shallot, leeks, red pepper flakes, and a pinch of kosher salt (~ ¼ tsp). Stir to coat veggies in butter and oil. Saute for 15-20 minutes to caramelize, stirring occasionally.
- While leeks are caramelizing, prepare the breadcrumbs. Melt butter in a small skillet. Scatter over breadcrumbs, thyme, and a pinch of kosher salt. Toast until golden brown, stirring frequently, about 2-3 minutes.
- Once leeks are caramelized, mix in garlic and cook until fragrant (about 1-2 min).
- Cook your pasta in salted boiling water according to pkg directions. Reserve ¼ cup pasta water before draining.
- To the leek mixture, stir in pasta water and coconut milk. Cook for 1 minute. Add pasta. Carefully toss pasta to fully coat in sauce. Mix in lemon zest. Season with more salt and freshly cracked black pepper to taste. Serve immediately topped with thyme breadcrumbs and freshly cracked black pepper.
Why you’ll love this Creamy Caramelized Leek Tagliatelle:
- Simple & easy to make
- Contains minimal ingredients
- Dairy-free/vegan
- Oh so delicious!
Frequently asked questions:
What can I substitute for the coconut milk?
Any thick non-dairy milk would work, such as cashew milk or oat milk. You can also use a plain, unsweetened dairy-free creamer. For a non-vegan version, use heavy cream.
What other pasta types can I use?
I recommend any long pasta shape, such as linguine, spaghetti, or bucatini.
If you’re looking for more delicious creamy pasta recipes, you’ll also love this Creamy Chanterelle Mushroom Pasta, this Creamy Roasted Red Pepper Pasta, and this Vegan Pesto alla Trapanese.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Tagliatelle tossed in a creamy dairy-free sauce with caramelized leeks, shallots, and garlic topped with toasted thyme breadcrumbs.
- 2 tbsp vegan butter
- 1 tbsp olive oil
- ½ medium shallot, finely chopped
- 3 leeks, thinly sliced (cleaned and trimmed)
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes
- ⅓ cup full-fat coconut milk
- ¼ cup pasta water
- 8 oz. tagliatelle
- Zest from ½ lemon
- 1 tbsp vegan butter
- ½ cup panko breadcrumbs
- 2 tsp fresh thyme leaves
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Start boiling water for pasta, making sure to salt your water.
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Add butter and oil to a large skillet over medium heat. Once butter has melted and starts sizzling, add the diced shallot, leeks, red pepper flakes, and a pinch of kosher salt (~ ¼ tsp). Stir to coat veggies in butter and oil. Saute for 15-20 minutes to caramelize, stirring occasionally.
-
While leeks are caramelizing, prepare the breadcrumbs. Melt butter in a small skillet. Scatter over breadcrumbs, thyme, and a pinch of kosher salt. Toast until golden brown, stirring frequently, about 2-3 minutes.
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Once leeks are caramelized, mix in garlic and cook until fragrant (about 1-2 min).
-
Cook your pasta in salted boiling water according to pkg directions. Reserve ¼ cup pasta water before draining.
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To the leek mixture, stir in pasta water and coconut milk. Cook for 1 minute. Add pasta. Carefully toss pasta to fully coat in sauce. Mix in lemon zest. Season with more salt and freshly cracked black pepper to taste. Serve immediately topped with thyme breadcrumbs and freshly cracked black pepper.
