Go Back

Vegan Miso Pasta with Leeks and Cannellini Beans

Creamy pasta coated in a savory miso sauce with tender leeks and soft white beans.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 Servings
Course: Dinner
Cuisine: Vegan Comfort
Ingredients Method

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

Method
 

  1. Cook pasta and save one cup of the water.
  2. Soften leeks and garlic in olive oil.
  3. Mix miso with hot pasta water until smooth.
  4. Add miso mixture and coconut milk to the pan and simmer.
  5. Add beans and warm through.
  6. Mix pasta into the sauce and adjust with more pasta water if needed.
  7. Serve with herbs, pepper, and lemon.