February 24, 2022

Caramelized Leek and Cabbage Pasta with Lemon

Caramelized Leek and Cabbage Pasta with Lemon

Caramelized Leek and Cabbage Pasta with Lemon

This dreamy, delicious caramelized leek and cabbage pasta is just a real DREAM. I am absolutely in love with this recipe and it’s become my new weeknight go-to for dinner. It’s easy, it’s different than your usual pasta, and it gets your veggies in (sneaky sneaky). Such a fantastic main dish for dinner!

I love this pasta recipe because it comes together really quickly in one pan, and the sauce is just to die for. Creamy, caramelized leeks with cabbage, loads of parmesan all tossed with pasta water and pasta. Optional to top with some breadcrumbs and optional to top or mix in with your favorite tender proteins as well.

Enjoy!

Caramelized Leek and Cabbage Pasta with Lemon

Ingredients you need

  • Olive oil
  • Shallots or onions
  • Garlic cloves
  • Red pepper flakes
  • Leeks
  • Green cabbage
  • Dry white wine
  • Dry spaghetti: We are using spaghetti but you can opt for short pasta like penne or rigatoni or any pasta of your choice
  • Butter
  • Pasta water
  • Shredded parmesan cheese
  • Lemon juice
  • Lemon zest
  • Kosher salt and black pepper
  • Panko breadcrumbs to top, but you can omit if you prefer

This is a vegetarian recipe, but you can totally opt to add protein like chicken or pork, braised beef and even shrimp would go great in this recipe!

Additionally, if you’d like to make this recipe more creamy, you can opt to add in heavy cream, sour cream or also creme fraiche!

Caramelized Leek and Cabbage Pasta with Lemon

Steps to make this recipe

Prep all you vegetables and aromatics: slice shallot, garlic, cabbage and leek. Set aside.

Bring a deep pot of water to a boil for your pasta. Once boiling, make your salted water and add in your pasta to the desired package instructions, until just before al dente, as we will finish cooking in the sauce.

Start your sauce. In a separate large skillet or large pot in the meantime, big enough to add in your pasta later, heat up olive oil until glistening on medium heat. Add in your sliced shallot and garlic and sweat them out with salt, pepper and red pepper flakes to bloom.

Next, add in your thinly sliced leeks and thinly sliced cabbage. Cook down until caramelized on medium, stirring every so often, around 15-20 minutes until the leeks and cabbage have cooked down and taken on a darker color. 

After that’s caramelized, add white wine to deglaze the pan and to add an extra depth of flavor. Mix and let reduce down, until all the liquid has evaporated, about 5-10 minutes.

Once your wine has reduced, and your pasta is ready, use tongs and add your pasta in the leek and cabbage mixture, or drain your pasta, but save your pasta water. Add in your butter and pasta water about 2 tablespoons at a time, stir on medium-high heat until melted. Season with salt and pepper as needed.

Mix well and slowly start adding in your shredded parmesan on low heat. Adjusting with more pasta water as needed. When your pasta is all glossy, saucy and cheesy, turn off the heat and finish with a fresh squeeze of lemon juice and lemon zest.

Serve in bowls. Top with chopped chives, panko breadcrumbs, a drizzle of olive oil and lemon zest. Enjoy! 

Caramelized Leek and Cabbage Pasta with Lemon

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Caramelized Leek and Cabbage Pasta with Lemon

Watch How To Make This Recipe

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Caramelized Leek and Cabbage Pasta with Lemon

Caramelized Leek and Cabbage Pasta with Lemon

This dreamy, delicious caramelized leek and cabbage pasta is just a real DREAM. I am absolutely in love with this recipe and it's become my new weeknight go-to for dinner.
5 from 6 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 2 people

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot thinly sliced
  • 3-4 garlic cloves thinly sliced
  • pinch of red pepper flakes optional
  • 1 leek about 3 cups, washed, outside layer removed, thinly sliced
  • 1 head of cabbage thinly sliced
  • 1/4th cup dry white wine
  • 1/2 pound dry spaghetti you can also use linguine, or any other type of pasta you like!
  • 2 tablespoons butter
  • 1/2 cup pasta water adjust more if needed
  • 1/4th cup shredded parmesan adjust more to your preference and for serving
  • juice of 1 lemon
  • zest of 1/2 lemon
  • salt and pepper to taste
  • top with crunchy panko breadcrumbs optional and thinly sliced chopped chives, drizzle a tad of olive oil to finish + pepper + lemon zest

Instructions

  • Prep all you vegetables and aromatics: slice shallot, garlic, cabbage and leek. Set aside.
  • Bring a deep pot of water to a boil for your pasta. Once boiling, salt and add in your pasta to the desired package instructions, until just before al dente, as we will finish cooking in the sauce.
  • Start your sauce. In a separate skillet in the meantime, big enough to add in your pasta later, heat up olive oil until glistening. Add in your sliced shallot and garlic and sweat them out with salt, pepper and red pepper flakes to bloom.
  • Next, add in your thinly sliced leeks and thinly sliced cabbage. Cook down until caramelized on medium, stirring every so often, around 15-20 minutes until the leeks and cabbage have cooked down and taken on a darker color.
  • After that’s caramelized, add white wine to deglaze the pan and to add an extra depth of flavor. Mix and let reduce down, until all the liquid has evaporated, about 5-10 minutes.
  • Once your wine has reduced, and your pasta is ready, use tongs and add your pasta in the leek and cabbage mixture. Add in your butter and pasta water about 2 tablespoons at a time. Season with salt and pepper as needed.
  • Mix well and slowly start adding in your shredded parmesan. Adjusting with more pasta water as needed. When your pasta is all glossy, saucy and cheesy, turn off the heat and finish with a fresh squeeze of lemon juice and lemon zest.
  • Serve in bowls. Top with chopped chives, panko breadcrumbs, a drizzle of olive oil and lemon zest. Enjoy!
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