There’s something undeniably comforting about a bowl of creamy pasta and this creamy leek and onion pasta is just that. When combined with the mild sweetness of leeks and the rich, caramelized depth of red onions, this dish becomes an irresistible meal that is both satisfying and easy to prepare.
This creamy leek and onion pasta is a wonderful balance of savory and slightly tangy flavors, enhanced by the umami depth of miso and the slight sharpness of mustard.
It’s a dish that feels indulgent while remaining entirely plant-based, making it a fantastic option for a weeknight dinner or a cozy weekend meal.
Leeks, often overlooked, are a fantastic addition to pasta dishes. Their mild, slightly sweet flavor pairs beautifully with the rich and creamy sauce.
Red onions bring a contrasting deep sweetness when cooked down, complementing the dish’s velvety texture.
The combination of miso and mustard adds layers of complexity, bringing out the natural umami and adding a subtle tang that enhances every bite.
Another key element of this recipe is the toasted pangrattato, or crispy breadcrumbs. This simple topping adds texture and an extra dimension of flavor, making every bite more interesting.
The breadcrumbs are toasted with olive oil and thyme, creating a fragrant, crunchy topping that elevates the dish to the next level.
What You’ll Need (Full Quantity In Recipe Card)
- Leeks – I use the whole leeks, except a few of the outer dark green ones that are tougher.
- Red onions – They add a slight sweetness when cooked down, complementing the leeks beautifully. You can substitute with shallots or yellow onions if needed.
- Olive oil – Used to sauté the vegetables and toast the breadcrumbs. You can replace it with vegan butter for a richer flavor.
- Soy cream – This gives the dish its creamy consistency. You can use oat, cashew, or coconut cream as alternatives.
- Miso paste – Adds an umami depth to the sauce. I’ve used red miso but any other type, such as white or yellow, will work too.
- Mustard – A small amount of mustard enhances the sauce’s complexity, adding a slight tang.
- Pasta – Any pasta shape will work, but the ones with shapes that absorb the sauce work better.
- Breadcrumbs (pangrattato) – These add a nice crunchy texture.
- Thyme – Brings an earthy, aromatic note to the dish. Rosemary or oregano can be used instead.
How To Make Creamy Leek And Onion Pasta
Prepare the leeks and onions: Clean the leeks by removing one layer and separating the white and green parts. I use the whole leeks, I just remove the tougher green outer leaves. Chop all parts in slices. Chop the red onion into slices.
Heat olive oil in a large pan over medium heat. Add the sliced leeks and red onions. Sauté for about 20-25 minutes, stirring occasionally, until they become soft and caramelized.
Cook the pasta: While the leeks and onions are cooking, bring a pot of salted water to a boil. Cook the pasta until it is very al dente—about 2 minutes less than the package instructions. Reserve a couple of cups of pasta water before draining the pasta.
Make the crispy pangrattato: In a separate pan, heat a small amount of olive oil over medium heat. Add the breadcrumbs and thyme, stirring frequently. Toast for a few minutes until golden brown and crispy. Be careful not to burn them. Once done, set them aside.
Prepare the creamy sauce: In a small bowl, mix the soy cream with miso and mustard until well combined. Pour this mixture into the pan with the caramelized leeks and onions, stirring to coat everything evenly.
Combine everything: Add the cooked pasta to the pan with the sauce, along with a splash of the reserved pasta water. Stir well and let everything cook together for a couple of minutes until the pasta is fully coated and has absorbed some of the sauce. If needed, add more pasta water to reach your desired consistency.
Serve: Plate the pasta and sprinkle the crispy pangrattato on top for added texture. Serve immediately and enjoy!
Storage Instructions
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or plant-based milk to loosen the sauce and heat it gently on the stovetop. The breadcrumbs are best stored separately to maintain their crunch.
Why You’ll Love This Recipe
- Creamy and comforting – The soy cream, combined with the umami-rich miso and mustard, creates a luscious sauce that perfectly coats the pasta.
- Easy to make – With simple ingredients and a straightforward process, this dish is ideal for a quick yet delicious meal.
- Versatile – You can easily swap ingredients based on what you have, making it adaptable to different dietary needs and preferences.
DID YOU MAKE THIS RECIPE?
If you try this creamy leek and onion pasta, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Creamy Leek And Onion Pasta – Dairy Free
Ingredients
- 200 g pasta
- 2 small leeks
- 1 small red onion
- 2 tbsp olive oil
- 2 tsp miso paste
- 1 tsp mustard
- 1/2 cup soy cream 120 ml
- 2-3 tbsp breadcrumbs
- Thyme to taste
Instructions
- Prepare the leeks and onions: Clean the leeks by removing one layer and separating the white and green parts. I use the whole leeks, I just remove the tougher green outer leaves. Chop all parts in slices. Chop the red onion into slices.
- Heat olive oil in a large pan over medium heat. Add the sliced leeks and red onions. Sauté for about 20-25 minutes, stirring occasionally, until they become soft and caramelized.
- Cook the pasta: While the leeks and onions are cooking, bring a pot of salted water to a boil. Cook the pasta until it is very al dente—about 2 minutes less than the package instructions. Reserve a couple of cups of pasta water before draining the pasta.
- Make the crispy breadcrumbs: In a separate pan, heat a small amount of olive oil over medium heat. Add the breadcrumbs and thyme, stirring frequently. Toast for a few minutes until golden brown and crispy. Be careful not to burn them. Once done, set them aside.
- Prepare the creamy sauce: In a small bowl, mix the soy cream with miso and mustard until well combined. Pour this mixture into the pan with the caramelized leeks and onions, stirring to coat everything evenly.
- Combine everything: Add the cooked pasta to the pan with the sauce, along with a splash of the reserved pasta water. Stir well and let everything cook together for a couple of minutes until the pasta is fully coated and has absorbed some of the sauce. If needed, add more pasta water to reach your desired consistency.
- Serve: Plate the pasta and sprinkle the crispy breadcrumbs on top for added texture. Serve immediately and enjoy!
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