Forget everything you know about traditional pasta sauce! While an Italian nonna might raise an eyebrow, we’re embracing a gloriously chunky, veggie-packed sauce that’s a meal in itself. This recipe celebrates the sweet, delicate flavor of sautéed leeks and creamy white beans, creating a rustic and satisfying topping for whole-wheat spaghetti. It’s a hearty, wholesome, and incredibly flavorful dish that comes together in under 30 minutes, making it a perfect weeknight champion for all the vegetable lovers out there.
Ingredients
• 1 Tbs. olive oil / 15 ml
• 3 medium leeks, white and light green parts chopped, about 6 cups / 600g
• 1 medium yellow bell pepper, seeded and thinly sliced, about 1 cup / 150g
• ¼ tsp. red pepper flakes
• 1½ cups cooked white or cannellini beans, or 1 15-oz. can cannellini beans, rinsed and drained / 425g
• 1 cup low-sodium vegetable broth / 240 ml
• 3 cloves garlic, minced, about 1 Tbs.
• 12 oz. whole-wheat spaghetti / 340g
• 3 oz. crumbled feta cheese, about ¾ cup / 85g, optional
• ⅓ cup chopped toasted walnuts / 40g
Instructions
1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chopped leeks, sliced bell pepper, and red pepper flakes. Sauté for 10 minutes, stirring occasionally, until the vegetables are tender and begin to brown.
2. Stir in the cannellini beans, vegetable broth, and minced garlic. Reduce the heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld. Season with salt and pepper, if desired.
3. Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente, about 7-9 minutes. Drain the pasta well.
4. To serve, divide the cooked spaghetti among 6 bowls. Generously spoon the chunky leek and bean sauce over each portion. Finish by sprinkling with crumbled feta cheese, if using, and a scattering of toasted walnuts.
Nutritional Information
• Nutrition Information
• Calories: 379
• Protein: 13 g
• Total Fat: 8 g
• Saturated Fat
• Carbohydrates: 67 g
• Cholesterol: 0 mg
• Sodium: 350 mg
• Fiber: 13 g
• Sugar: 7 g
Pro Tips
• To make the sauce creamier, use an immersion blender to partially blend about one-third of the sauce directly in the pan. This breaks down some of the beans and creates a thicker texture without adding any dairy.
• Leeks can hide a lot of grit. To clean them properly, slice them first, then place the pieces in a large bowl of cold water. Swish them around to dislodge any dirt, then lift them out with a slotted spoon, leaving the grit behind.
• Boost the greens by stirring in a few large handfuls of fresh spinach or chopped kale during the last 2-3 minutes of the sauce’s simmering time. The greens will wilt down perfectly into the sauce.
• For a completely vegan dish, simply omit the optional feta cheese or substitute it with a sprinkle of nutritional yeast for a cheesy, savory flavor.
FAQ
Q: How can I make this leek and white bean pasta vegan
A: This recipe is easily made vegan by simply omitting the optional feta cheese. For a savory, cheesy flavor, you can sprinkle the finished dish with nutritional yeast as suggested in the Pro Tips.
Q: Is this vegetarian pasta recipe a good source of protein
A: Yes, this is a well-balanced dish. A single serving provides 13 grams of protein, primarily from the combination of whole-wheat spaghetti and cannellini beans, which are excellent sources of plant-based protein and fiber.
Q: What’s the best way to store and reheat leftovers
A: For best results, store the chunky leek and bean sauce separately from the pasta in an airtight container in the refrigerator for up to 4 days. Reheat the sauce gently in a saucepan over medium-low heat until warmed through before tossing with freshly cooked or reheated pasta.
Q: Can I use a different type of bean in this sauce
A: Certainly. While cannellini beans provide a creamy texture, you can easily substitute them with other white beans like Great Northern or navy beans. Chickpeas (garbanzo beans) would also work well, offering a similarly hearty texture.
