Leek + lentil whole wheat pasta with rosemary oil

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When I say I’ve found my new fixation dinner, that is this dish. I am in love with the herbaceous undertones, hearty noodles, rich legumes, and sweet leek notes. A toss-it-up pasta dish, this easy to prepare meal is a great make-ahead and / or a great way to wow your guests the next night you’re hosting. The base of this noodle goodness is a rosemary infused olive oil–a favorite pantry staple of mine and a quick way to boost flavor in any sauté, roast, or meal you’d use regular olive oil. Rosemary acts as an aromatic enhancer, enriching the pairing of leeks and lentils here for an all together restaurant worthy combination.

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leek_lentil_pasta_02
leek and lentil pasta

With hearty, cumin flavored lentils, this meal is full of protein and contrasts beautifully with the vibrant alliums. We’re using every part of your leek here, including the often tossed dark green leaves, because nothing goes to waste when you’ve got pasta to pair it with. And using whole wheat linguine adds a subtle nuttiness, with extra fiber, to make this wholesome, healthy mix a sure favorite. And you can do it in just 30 minutes. Trust me on this one, leeks and lentils were made for each other. Chef tip (batch your lentils ahead of time for quick prep!)

Leek + lentil whole wheat pasta with rosemary oil   by

Herbaceous rosemary oil paired with cumin lentils and sweet leeks, this easy whole wheat pasta dinner is a sure favorite for your next dinner and ready in just 30 minutes.

makes: 4 - 5 servings (6 smaller portions) | prep time: 15 min | cook time: 15 min | total time: 30 min

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leek and lentil pasta

Ingredients

  • 2 medium leeks
  • 1/4 cup rosemary olive oil (split, 2 tbsp for leeks, 2 tbsp to finish - can also sub regular olive oil)
  • 1/2 tsp kosher salt
  • 1/4 cup water

  • 1 bag whole wheat pasta (I used linguine)
  • 1 tsp kosher salt

To-Do's

  1. Slice leeks lengthwise and remove the base. Wash leeks thoroughly, making sure to remove all excess dirt between layers.
  2. Thinly slice entirety of your leeks halves and add to a large bowl. Set aside.
  3. Fill half of medium sized pan with water, add 1 tsp salt. Bring to a boil and add in pasta. Let pasta cook 10 – 12 minutes, until pasta is tender but not overcooked.
  4. While pasta is cooking, heat another medium / large pan over medium heat with 2 tbsp rosemary olive oil. Once hot, add in sliced leeks. Add ½ tsp salt. Stir continuously 2 – 3 minutes.
  5. Add ¼ cup water and cover for 4 – 5 minutes, stirring occasionally. Remove lid and cook additional 2 – 3 minutes, until water has evaporated and leeks are tender.
  6. Add in cooked lentils* and stir to combine. Turn heat to low.
  7. Return to your pasta and strain your noodles. Add noodles to leek and lentil mixture.
  8. Add remaining olive oil and stir to evenly combine all ingredients. Finish with lemon juice serve with flakey sea salt if desired.
  9. Enjoy! This keeps well in an airtight container in the refrigerator for about 1 week.

Notes

*Batch your lentils ahead of time for quick prep!

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