Prep 45 mins
Cook 10 mins
I love leek recipes and this one sounds interesting! Found in Everyday Food.
- 2 tablespoons olive oil
- 1 lb leek, white parts only, sliced and cleaned
- 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1⁄2 teaspoon dried sage
- 12 ounces fettuccine
- 2 tablespoons fresh lemon juice
- 1⁄2 cup heavy cream
- 1⁄2 cup finely grated parmesan cheese
- 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.
- 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.
- 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.
- 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.
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!
Very good light supper dish that we enjoyed with some minor changes. I halved the majority of the ingredients but used fresh sage and more cheese than listed. The cheese I used was some leftover mozzarella, parmesan and romano - probably totally about 3/4 cup of cheese. I also used linguine for the pasta (about 12 ounces). I also thought this would be wonderful with a touch of garlic and for a meat pasta dish adding some leftover chicken would be a wonderful addition. Thanks for sharing!
Simply delicious--though I made some changes. I used suy beans (cause that's what I had) and I started to partially puree and tasted and decided to puree the whole sauce--the result: a lovely pale green not-too-thick sauce for the fettucini. A mild flavor, but one could really taste the nice delicate flavor of the leeks. A very enjoyable dish, Maybe next time I will try adding just a touch of garlic and a tiny hit of hot pepper. This is a perfect pasta course to follow some strongly flavored appetizer and preceed a rich meat or fish course.