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Creamy Caramelized Leek Tagliatelle

Tagliatelle tossed in a creamy dairy-free sauce with caramelized leeks, shallots, and garlic topped with toasted thyme breadcrumbs.

Course Main Course
Keyword caramelized leek tagliatelle, dinner recipe, vegan pasta recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 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

Toasted Thyme Breadcrumbs

  • 1 tbsp vegan butter
  • ½ cup panko breadcrumbs
  • 2 tsp fresh thyme leaves

Instructions

  1. Start boiling water for pasta, making sure to salt your water.

  2. 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.

  3. 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.

  4. Once leeks are caramelized, mix in garlic and cook until fragrant (about 1-2 min). 

  5. Cook your pasta in salted boiling water according to pkg directions. Reserve ¼ cup pasta water before draining.

  6. 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.