Caramelized leeks linguines

Author: Les Cultures de chez nous
Linguines aux poireaux caramélisés
Preparation 10
Baking 20
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of finely chopped fresh basil
  • 160 ml (2/3 cup) of sliced dried with oil tomatoes
  • 80 ml (1/3 cup) of olive oil
  • 45 ml (3 tablespoons) of butter
  • 2,5 ml (1/2 teaspoons) of rosemary
  • Salt and pepper
  • 454 gr (1 pound) of linguine pastas
  • 227 gr (1/2 pound) of diced feta cheese (preferably goat cheese)
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  • In a large non-stick pan, melt butter at medium heat. When butter melts, add Les Cultures de chez nous sliced leeks, salt up to taste, then brown 5 minutes while stirring. Continue cooking for 10 to 15 minutes or until well roasted, reduced and caramelized. Stir frequently while cooking. Remove pan from heat. pepper up to taste, then mix. Set aside.
  • In a large casserole, bring to a boil a generous quantity of salted water. Add linguines then cook while stirring until "al dente". Drain right away and set in the casserole.
  • Add caramelized leeks and olive oil to pastas. Mix carefully then add remaining ingredients, except cheese. Mix then add diced cheese.
  • Mix carefully and serve right away into pasta bowls. Accompany with garlic bread.

Chef's notes