Vegan Miso Pasta with Leeks and Cannellini Beans

Need a cozy, soothing dinner from simple pantry ingredients? Make this Vegan Miso Pasta with Leeks and Cannellini Beans! This creamy, savory pasta is incredibly easy to throw together and has a gentle, mellow flavor you’ll love. Plus, it’s super versatile … serve it on its own, with a side of greens, or as a cozy lunch you can reheat all week.

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I don’t know about you, but I LOVE a bowl of pasta that tastes rich and comforting without feeling heavy. The only problem is, a lot of creamy sauces rely on tons of dairy or complicated steps, and that’s the last thing I want at the end of the day.

If you’re looking for an easy, calming pasta to make on repeat, you need to try this Vegan Miso Pasta with Leeks and Cannellini Beans!

You’re going to love how the soft, sautéed leeks bring a mellow sweetness, the miso adds deep umami, and the cannellini beans melt into the sauce for a naturally creamy, satisfying texture. It’s quick, simple, and full of flavor from just a few ingredients … basically, the best way to turn an ordinary night into a warm, comforting meal.

Why You’ll Love This Recipe

This pasta brings a cozy mix of creamy sauce, tender leeks, and soft beans that work together in a really comforting way.

Creamy miso sauce: The mellow, salty miso blends into the pasta water and turns into a silky sauce that coats each piece perfectly.

Tender leeks: They soften into sweet, buttery layers that melt into the sauce.

Protein rich: The beans add a soft, filling texture that makes the pasta feel hearty.

Simple ingredients: Everything comes together with pantry staples and a few fresh pieces.

Quick to cook: The whole dish comes together without stress, especially on a busy night.

Full of flavor: The mix of miso, garlic, leeks, and olive oil brings a deep, savory taste that feels comforting.

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Ingredients

For the Pasta and Sauce:

• 8 ounces pasta of your choice
• 2 tablespoons olive oil
• 2 large leeks, thinly sliced
• 4 garlic cloves, minced
• 1 can cannellini beans, drained and rinsed
• 2 tablespoons white miso paste
• 1 cup reserved pasta water
• ½ cup coconut milk or any creamy non dairy milk
• Salt to taste
• Black pepper to taste
• Lemon juice to taste

Optional Add Ins:

• Red pepper flakes
• Fresh spinach
• Nutritional yeast
• Fresh herbs like parsley or basil
• Toasted breadcrumbs for topping

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Step by Step Instructions

1. Prepare the Pasta

The pasta cooks in salted water until it reaches a soft but firm bite. A cup of the pasta water gets saved for the sauce before draining.

2. Cook the Leeks

The leeks settle into a warm pan with olive oil. They soften slowly and turn sweet while they shrink down. The garlic joins in and blends into the mix with a gentle scent that fills the space.

3. Build the Sauce

The miso loosens in a bowl with hot pasta water until it turns into a smooth mixture. This mixture gets poured into the pan with the leeks, and it melts into a creamy, savory base. The coconut milk gets added and everything simmers gently.

4. Add the Beans

The beans slip into the sauce and warm up until they feel soft and creamy. They help thicken the sauce and bring the dish a heartier feel.

5. Combine Everything

The pasta joins the sauce and gets tossed until every piece feels coated. A little more pasta water gets added if the sauce needs extra looseness. Pepper, salt, and a squeeze of lemon finish the dish with a fresh touch.

6. Serve Warm

The pasta settles into bowls with a soft, creamy texture that feels warm and cozy. A sprinkle of herbs, pepper, or breadcrumbs adds a nice finish.

Tips & Variations

• Extra creamy tip: A spoon of coconut milk or cashew cream gives the sauce a fuller texture.
• Flavor boost: A pinch of red pepper flakes or lemon zest brightens the whole dish.
• Veggie change: Spinach, peas, or mushrooms mix in easily and cook fast.
• Richer taste: A spoon of nutritional yeast deepens the savory flavor.
• Make ahead: The sauce keeps well in the fridge and comes back to life with a splash of warm water or milk.

Serving Suggestions

This pasta works beautifully on its own, but it pairs well with garlic bread, a fresh side salad, or roasted vegetables. A bowl of it feels comforting during quiet evenings, and the creamy texture makes it perfect for anyone who wants a cozy, savory meal. A little lemon, cracked pepper, or fresh herbs adds just enough brightness to balance the rich sauce.

When I serve it for friends, I like to offer toasted breadcrumbs on the side so everyone can add a bit of crunch on top.

Frequently Asked Questions

Can I use another type of bean?

Yes. Butter beans or navy beans work well and bring the same creamy effect.

Can I use a different miso?

Yellow or light brown miso works fine, though the flavor gets deeper with darker varieties.

Does the pasta have to be wheat pasta?

Gluten free pasta holds up nicely in this sauce, especially brown rice or chickpea pasta.

Can this be made without coconut milk?

Any creamy non dairy milk works. Oat milk and cashew milk both blend smoothly.

How long does it keep?

The pasta stays good in the fridge for up to three days. A splash of warm water or milk brings the sauce back to a creamy texture.

Final Thoughts

Vegan Miso Pasta with Leeks and Cannellini Beans gives a warm, comforting bowl that feels simple, rich, and full of flavor. The leeks melt into the sauce, the beans add a creamy bite, and the miso brings a deep savory taste that ties everything together. It’s the kind of meal that works well on slow nights and busy evenings, and every bite feels soothing and satisfying.