creamy-leek-and-chestnut-pasta

Creamy Leek and Chestnut Pasta

TOTAL
45min
PREP
15min
COOK
30min
Medium

Indulge in this luxurious yet simple pasta dish, featuring tender, silky leeks and sweet, roasted chestnuts enveloped in a delicate cream sauce. It's a comforting and elegant meal perfect for any occasion.

650 Calories
22g Protein
60g Carbs
35g Fats

*Nutrition per serving

Pasta
Creamy
Leeks
Chestnuts

Ingredients

Servings: 4
400g (14 oz) Pasta (linguine, fettuccine, or tagliatelle)
500g (1.1 lb) Leeks
200g (7 oz) Chestnuts (pre-cooked, vacuum-packed or jarred)
2 cloves Garlic
30g (2 tbsp) Unsalted Butter
15ml (1 tbsp) Olive Oil
250ml (1 cup) Heavy Cream
120ml (1/2 cup) Vegetable Broth
50g (1/2 cup) Parmesan Cheese
1 sprig Fresh Thyme
to taste Salt
to taste Black Pepper
15g (1/4 cup) Fresh Parsley

Steps

1

Prepare the leeks: Trim off the dark green tops and the root end of the leeks. Slice them in half lengthwise and rinse thoroughly under cold running water to remove any grit or soil trapped between the layers. Slice the white and light green parts thinly. You should have about 500g (1.1 lb) of cleaned, sliced leeks.

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Thorough washing is crucial for leeks. If they are not cleaned well, your dish might have a gritty texture.

2

Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add 400g (14 oz) of your chosen pasta (linguine, fettuccine, or tagliatelle) and cook according to package directions until al dente. Before draining, reserve about 240ml (1 cup) of the starchy pasta water. Drain the pasta and set aside.

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Don't overcook the pasta. It should have a slight bite to it, as it will continue to cook slightly in the sauce.

3

Sauté the leeks: In a large skillet or Dutch oven, melt 30g (2 tbsp) of unsalted butter with 15ml (1 tbsp) of olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 10-15 minutes, or until they are very soft and translucent. Be careful not to brown them; you want them to become tender and slightly sweet.

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Low and slow is the key to tender, sweet leeks. If they start to dry out, you can add a tablespoon of water or broth.

4

Add aromatics: Add the 2 minced garlic cloves and the chopped fresh thyme leaves to the skillet with the leeks. Cook for another 1-2 minutes until fragrant, stirring constantly. Ensure the garlic doesn't burn.

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Garlic burns quickly. Adding it towards the end of the leek sautéing process prevents it from becoming bitter.

5

Create the sauce base: Pour in 120ml (1/2 cup) of vegetable broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. Then, pour in 250ml (1 cup) of heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken slightly.

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A gentle simmer is important to prevent the cream from separating or curdling.

6

Incorporate chestnuts and cheese: Add the roughly chopped roasted chestnuts to the sauce. Stir in 50g (1/2 cup) of finely grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season generously with salt and freshly ground black pepper to taste.

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Taste and adjust seasoning carefully. The Parmesan cheese adds saltiness, so add salt gradually.

7

Combine pasta and sauce: Add the drained pasta to the skillet with the creamy leek and chestnut sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starch in the water will help emulsify the sauce and make it cling to the pasta.

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Use the reserved pasta water to achieve the perfect sauce consistency. It's better to add it gradually than to make the sauce too thin.

8

Serve: Divide the creamy leek and chestnut pasta among four warm bowls. Garnish with extra grated Parmesan cheese and freshly chopped parsley. Serve immediately.

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Serve piping hot for the best texture and flavor. The sauce will continue to thicken as it cools.

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