Ingredients
Sauce Ingredients
- 30 grams butter (2 tablespoons)
- 1/2 tablespoon olive oil
- 1 big or two small leeks (cut into 1cm rounds and rinsed)
- 1/2 yellow or brown onion (finely diced)
- 4 garlic cloves (finely diced)
- 1 x 400 gram can of cannellini beans (with liquid)
- 1 1/2 tablespoons white miso paste
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon heaped fresh rosemary leaves, roughly chopped
- 1/4 – 1/2 teaspoon black pepper
- Salt, to taste
- Freshly grated parmesan, to serve
- Extra rosemary leaves and lemon zest, to serve
Pasta
- 200 grams dried pasta or 300 grams fresh pasta of your choice
Instructions
- Cook Pasta: Bring a large pot of well salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve one cup of the pasta cooking water, then drain the pasta, keeping it ready to transfer directly into the sauce.
- Heat Fat: In a large skillet over medium heat, warm the butter and olive oil until the butter melts and begins to sizzle gently.
- Cook Leeks: Add the leek rounds to the skillet and fry for 4 to 5 minutes, turning halfway, until golden brown and slightly caramelized. Handle them gently to keep them intact, but some separation is fine. Remove and set aside.
- Sauté Onions: In the same skillet, add the diced onion and cook gently for 3 to 4 minutes until translucent and softened. Add a drizzle of olive oil if the pan becomes too dry.
- Add Garlic: Stir in the finely diced garlic and cook for an additional minute to release its aroma.
- Add Beans: Pour in the cannellini beans along with their liquid. Bring the mixture to a very gentle simmer to heat through the beans without breaking them.
- Mix in Miso: In a small bowl, stir the white miso paste with a couple of tablespoons of water to loosen it, then add this mixture to the skillet, stirring well to combine.
- Add Flavorings: Stir in fresh lemon juice, chopped rosemary, and black pepper. Let the sauce simmer gently for a couple of minutes to meld the flavors.
- Season: Taste the sauce and adjust seasoning by adding more black pepper and salt if necessary.
- Combine Pasta and Sauce: Transfer the cooked pasta directly into the skillet with the sauce. Add about 1/4 cup of the reserved pasta water and toss everything together to coat the pasta evenly.
- Add Leeks: Gently fold the caramelized leek rounds back into the skillet and allow everything to bubble gently together for about a minute. Add a splash more pasta water if the sauce needs loosening.
- Finish with Butter: Optionally stir in an additional tablespoon of butter for extra richness and creaminess.
- Serve: Plate the pasta and finish each serving with freshly grated parmesan, extra rosemary leaves, and a sprinkle of lemon zest for brightness.
Notes
- Using the reserved pasta water helps the sauce cling better to the pasta due to its starch content.
- White miso paste is preferred for a milder, sweeter umami flavor; adjust miso type according to taste.
- Carefully handle the leeks to keep their shape, but don’t worry if they break apart—they still add excellent texture and flavor.
- Fresh rosemary enhances the aromatic profile; dried rosemary is not recommended here for texture and flavor intensity.
- For a vegan version, substitute butter with a plant-based alternative and omit parmesan or use a vegan cheese substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Japanese-Italian inspired)
