Fettuccine With Leeks and White Beans

READY IN: 55mins
Recipe by jovigirl

I love leek recipes and this one sounds interesting! Found in Everyday Food.

Top Review by Shana C

This was very good, but I think next time I will not add the parsley or lemon juice. I thought the flavor was better without them. I used whole wheat rotini and I didn't have heavy cream so I used 1/2 cup evaporated milk with 1/2 Tb flour. Very good, healthy, meatless dinner!

Ingredients Nutrition

Directions

  1. In a large skillet, heat 1 tbsp oil over medium-low heat. Add leeks, 3/4 tsp salt, and 1/4 tsp pepper. Cook, stirring often, until softened, about 10 minutes.
  2. Add beans, broth and sage to pan; with a potato masher, mash about 1/3 of the beans. Bring to a boil; reduce to a simmer. Cook until sauce has thickened but is still soupy, about 10 minutes. Cool; transfer to a covered container and keep warm.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain; rinse. Transfer to a bowl and toss with remaining tbsp of oil to coat.
  4. In large 5-quart saucepan over medium heat, bring sauce and lemon juice to a simmer. Stir in cream and Parmesan. Add pasta; cook, stirring, until heated through. Serve sprinkled with more Parmesan cheese.

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