- Bring a large pot of salted water to a boil. Cook the bucatini pasta according to package instructions, then drain and set aside.
- Peel and cube potatoes. In a separate pot, heat vegetable stock and boil potatoes until tender.
- In a large skillet, melt butter over medium heat. Add chopped leeks, onions, and minced garlic. Sauté until softened without browning, seasoning with salt and pepper.
- Once potatoes are cooked, transfer them with the stock to the skillet with leeks. Add extra stock or water if needed. Bring to a boil, then mash potatoes into the mixture to create a creamy base.
- Reduce heat, stir in buttermilk, and immediately remove from heat. Toss cooked pasta into the sauce, mixing thoroughly. Adjust consistency with more buttermilk or cream if desired.
- Serve hot, garnished with freshly cracked black pepper.
- Calories:243 kcal25%
- Energy:1016 kJ22%
- Protein:7 g28%
- Carbohydrates:39 mg40%
- Sugar:5 mg8%
- Salt:818 g25%
- Fat:7 g20%
Last Updated on 4 months by Neha Deshmukh
Creamy Bucatini Pasta with Leeks & Potatoes Recipe – Easy Comfort Food
Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, satisfying meal that doesn’t take forever to make. This creamy bucatini pasta with leeks and potatoes is exactly that. It’s a hug in a bowl, honestly! I first stumbled upon a similar recipe while browsing through some Italian-inspired dishes, and I knew I had to give it an Indian twist with some familiar flavors and techniques.
Why You’ll Love This Recipe
This isn’t your average pasta dish. The combination of tender potatoes, sweet leeks, and perfectly cooked bucatini, all coated in a luscious creamy sauce, is just… chef’s kiss. It’s surprisingly easy to whip up, making it perfect for a weeknight dinner or a cozy weekend meal. Plus, it’s a fantastic way to use up any leftover potatoes you might have!
Ingredients
Here’s what you’ll need to create this creamy delight:
- 1 box (500g) Bucatini pasta
- 2 tablespoons butter
- 4 medium golden yellow potatoes (about 600g)
- 2 leeks
- 1 yellow onion
- 2 garlic cloves
- 3-4 cups (720-960ml) vegetable stock
- Salt, to taste
- Fresh ground pepper, to taste
- ?? cup (approximately 240ml) buttermilk
Ingredient Notes
Let’s talk ingredients for a sec! A few little things can make a big difference:
- Bucatini Pasta: This pasta is special! It’s like spaghetti, but thicker and with a hole running through the center. This hole helps it soak up all that delicious sauce. If you can’t find it, spaghetti or even fettuccine will work in a pinch, but bucatini really is the star here.
- Leeks vs. Onions: I love using leeks in this recipe because they have a milder, sweeter flavor than onions. However, if you’re not a fan of leeks, feel free to use all onion – a yellow onion works beautifully. You could even do a mix!
- Potatoes: Traditionally, waxy potatoes like Yukon Gold or Red Potatoes are used. But honestly, in India, we’re masters of potato variations! Feel free to experiment with different types – even a slightly floury potato like a good quality desi potato will work, giving a slightly different texture.
- Buttermilk: Good quality buttermilk is key for that lovely tang and creamy texture. If you can find the full-fat version, even better!
Step-By-Step Instructions
Alright, let’s get cooking!
- First, bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions – usually around 8-10 minutes. Drain the pasta and set it aside. Don’t rinse it! We want that starch to help the sauce cling.
- While the pasta is cooking, peel and cube the potatoes. In a separate pan, heat the vegetable stock and boil the potatoes until they’re tender – about 15-20 minutes.
- Now, in a large skillet, melt the butter over medium heat. Add the chopped leeks and onion and sauté until they’re softened and translucent, but not browned. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
- Once the potatoes are cooked, carefully transfer them (along with the stock!) to the skillet with the leeks and onions. If it seems a little dry, add a splash more stock or water. Bring the mixture to a boil, then use a potato masher to mash the potatoes into the mixture, creating a creamy base.
- Reduce the heat to low, stir in the buttermilk, and immediately remove the skillet from the heat. This is important – you don’t want the buttermilk to curdle!
- Finally, toss the cooked pasta into the sauce, mixing thoroughly to coat every strand. If the sauce is too thick, add a little more buttermilk or cream until you reach your desired consistency.
Expert Tips
Want to take this recipe to the next level? Here are a few of my go-to tips:
- Creamy Consistency: The key to a super creamy sauce is to not overcook the buttermilk. Removing the skillet from the heat right after adding it prevents curdling.
- Pasta Perfection: Don’t overcook the pasta! It should be al dente – firm to the bite. It will continue to cook slightly in the sauce.
- Leek & Onion Softness: Patience is key when softening the leeks and onions. Cook them over medium heat, stirring occasionally, until they’re truly tender and translucent. This builds the flavor base of the dish.
Variations
This recipe is a great base for experimentation! Here are a few ideas:
- Vegan Adaptation: Swap the butter for a plant-based butter alternative and the buttermilk for plant-based buttermilk (you can make this by adding a tablespoon of lemon juice or apple cider vinegar to a cup of plant-based milk and letting it sit for 5-10 minutes).
- Gluten-Free Adaptation: Simply use your favorite gluten-free pasta! There are some great gluten-free bucatini options available now.
- Spice Level: My friend, Priya, loves to add a pinch of red chili flakes to the sauce for a little kick. It’s delicious!
- Festival Adaptations: For a Navratri-friendly version, you could skip the potatoes and use singhara (water chestnut) flour to thicken the sauce, and ensure all ingredients are allowed during the fast.
Serving Suggestions
Serve this creamy bucatini pasta hot, garnished with a generous crack of fresh black pepper. A simple side salad with a light vinaigrette would be a lovely accompaniment.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce if needed.
FAQs
Let’s answer some common questions:
1. What type of potatoes work best in this recipe?
Waxy potatoes like Yukon Gold or Red Potatoes are ideal, but you can experiment with other varieties!
2. Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the potatoes and leek/onion mixture ahead of time. Store them separately in the fridge and combine when you’re ready to cook.
3. What can I substitute for buttermilk if I don’t have any?
You can make a quick buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes.
4. Is bucatini pasta essential, or can I use another type?
Bucatini is the star, but spaghetti or fettuccine will work in a pinch!
5. How do I prevent the sauce from becoming too thick?
Add more buttermilk or cream, a little at a time, until you reach your desired consistency.
Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
