This week’s pasta obsession is silky smooth…

 

If you're anything like me, leeks are finding their way into everything right now. Think: curried scrambled eggs, potato and leek soup… and now, this week's pasta obsession: Creamed Leeks with Chivey Breadcrumbs.

It’s silky, buttery, bright with lemon, and generously peppery — and the crispy, chivey breadcrumb topping takes it all to the next level. This is the kind of meal that makes you feel like a real adult, but still gives warm hug energy.

Save it. Bookmark it. Print it. Stick it to the fridge. As the nights get colder, we’ll all need more pasta nights — and if you’re ever hunting for inspo, our entire back catalogue is up on the website.

Rigatoni with Creamed Leeks and Chivey Breadcrumbs

Serves: 4

Total Time: ~1 hour 10 minutes

Active Cooking Time: ~1 hour

 
 

Ingredients

Produce

Dairy

  • 45 g unsalted butter

  • 180 ml heavy cream

  • 60 g parmesan, finely grated

  • 6 medium leeks (~1.6–1.8 kg)

  • 8 garlic cloves

  • 1 lemon

  • 1 bunch chives

Pantry

  • 340 g rigatoni (or other short pasta)

  • 60 g panko breadcrumbs

  • 2 tbsp olive oil

  • Salt & freshly cracked black pepper

Method

Bring a large pot of salted water to a boil.

  • Prep your produce:

    • Trim off the dark green tops and roots of the leeks. Slice the pale parts lengthwise, then across. Rinse well if sandy.

    • Slice garlic and chives. Zest and juice the lemon.

  • Cream the leeks:

    • In a large Dutch oven, melt the butter over medium heat until foamy.

    • Add leeks, garlic, and a big pinch of salt. Cook for 3 minutes.

    • Add 375 ml water. Simmer, stirring often, until the water evaporates and the leeks are tender (15–25 mins).

    • Stir in the cream and simmer 2–3 mins more, until slightly thickened. Season generously with salt and black pepper. Cover to keep warm.

  • Make the breadcrumbs:

    • Toast the panko in olive oil over medium heat (4–7 mins), stirring until golden brown. Let cool, then mix with chives and a pinch of salt.

  • Cook the pasta:

    • Cook the rigatoni until al dente. Reserve 250 ml pasta water.

    • Add drained pasta to the creamed leeks with a splash of pasta water and parmesan. Stir until glossy, adding more water if needed.

    • Finish with lemon zest and juice. Season to taste.

  • Serve it up:

    • Top with chivey breadcrumbs, extra parmesan, and black pepper. Pour a glass of wine. Pretend you're in Rome.

 
THOMAS NEWFIELD