Miso Pasta with Leeks and Cannellini Beans
Discover a delightful fusion of flavors in this Miso Pasta with Leeks and Cannellini Beans. This quick and nutritious dish features the umami richness of miso, complemented by the sweet mildness of leeks and the creamy texture of cannellini beans. Ready in just 30 minutes, it’s perfect for busy weeknights or a cozy dinner with family and friends. Enjoy this wholesome, plant-based meal that’s both satisfying and delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz whole grain or gluten-free pasta
- 2 medium leeks, sliced
- 1 can (15 oz) cannellini beans, rinsed
- 3 tbsp white miso paste
- 1 cup low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté sliced leeks for 5-7 minutes until softened.
- Add rinsed cannellini beans to the skillet and cook for an additional minute.
- In a bowl, whisk together miso paste and vegetable broth until smooth. Pour into the skillet and mix well.
- Add cooked pasta, tossing it in the sauce until fully coated; heat through for another minute.
- Serve warm, garnished with fresh herbs or chili flakes if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg