September 23, 2020

Pasta with Creamy Leek Sauce & Crispy Buttery Panko

Pasta with Creamy Leek Sauce & Crispy Buttery Panko
This is one of my favorite pasta dishes. It is a true comfort food- the sauce is creamy, but multi-dimensional because of the white wine and whole grain mustard. The crispy and buttery panko topping finishes off this dish with some contrasting texture. I like to add yellow squash noodles to make it a little healthier, but that is totally optional!
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main Course, Side Dish
Cuisine American, French
Servings 2

Ingredients
  

  • ¼ cup panko breadcrumbs
  • 1 tbsp butter
  • ¼ tsp salt
  • 1 yellow squash (zoodled (made into noodles) - optional)
  • 8 oz spaghetti, cooked
  • ½ leek cleaned and sliced
  • ¼ cup finely diced onion
  • 2 tbsp butter
  • ½ cup Parmesan cheese
  • 1 tbsp whole grain mustard
  • 3 oz white wine
  • 1 cup heavy cream
  • Extra Parmesan shavings and chives for garnish

Instructions
 

  • In a small sauté pan, heat 1 tablespoon of butter until melted. Add the panko and salt and stir until golden and toasted. Remove from heat and set aside.
  • In a large sauté pan, over low heat, add butter and sauté the leeks and onions until soft and translucent.
  • Add the mustard and wine and stir. Continue to cook until almost all of the liquid is evaporated.
  • Add the cream, simmering gently until volume reduces by about one-third.
  • Add the Parmesan cheese, season with salt and black pepper.
  • Add the pasta (and noodles, if using). Toss to coat in the sauce.
  • Garnish with panko, Parmesan cheese shavings and chives.
Keyword 30 minute meal, gluten-free, one-pot-meal, pasta, vegetarian

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