Spaghetti With Slow Roasted Leek Recipe
This delicious pasta dish with slowly cooked sweet leeks is a great way to use this underrated vegetable. Leeks are packed with nutrition and are full of flavour, so should be used for so much more than leek and potato soup,This spaghetti dish is topped with a herby breadcrumb which gives a satisfying texture. The combination of thyme and leek is a warming combination and perfect for hearty lunches on cold days.This super simple dish is perfect for the whole family and is sure to become a favourite.
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Ingredients
- 1 onion
- 1 large leek
- 1/2 tsp organic thyme
- 2 garlic cloves
- 1 tbsp organic apple cider vinegar
- 1 tbsp organic extra virgin olive oil
- 400 g organic spaghetti
- 100 g Parmesan or plant-based alternative
- natural fine sea salt
- organic cracked black pepper
For the breadcrumbs:
- 1 tbsp organic extra virgin olive oil
- 100 g stale bread
- 2 garlic cloves
- 1/2 tsp organic thyme
Instructions
- To make the breadcrumb topping, roughly chop the bread so that you have smaller and larger pieces.
- Take a frying pan and add the olive oil, garlic cloves (whole with the skin on) and thyme.
- Fry the garlic and thyme for 2 minutes on a medium heat to flavour the oil then add the breadcrumbs.
- Season with salt and pepper and cook for 3-4 minutes or until golden brown. Remove from the pan and set aside.
- Finely slice the onion and cut the leek into approximately 1cm rounds.
- Add 1 tbsp of olive oil to a pan and add the onion and leek and season generously with salt and pepper.
- Cook on a high heat for 2 minutes.
- Finely chop the garlic and add along with the thyme.
- Turn down to low and cook for approximately half an hour until the onion and leek become sticky and soft.
- Cook the pasta according to packet instructions, grate the cheese and add both to the leeks.
- Mix well and serve with some of the breadcrumbs sprinkled on the top.
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Needed to use my leeks from my veg box and this was perfect!