This Miso Pasta Sauce with Cannellini Beans and Leeks comes together in about 30 minutes and is all cooked in one pot for a quick and easy weeknight dinner that your family will love! You can switch up the ingredients based on what you have on hand or even use it as a “clean out the fridge” meal to get rid of those leftovers and odds and ends. So, whether you’re whipping it up on a busy Tuesday or just looking for a cozy meal, this recipe has got your back!
Ingredient Breakdown
Pasta : Pasta is the foundation of this dish! For this recipe, I prefer 8 oz of your favorite pasta, spaghetti, penne, or even gluten-free varieties all work great. The best part is, you can use whatever shape you have on hand! Cook it according to the package instructions until it’s al dente. Fresh or frozen pasta works well too if you’re in a pinch.
Cannellini Beans : One can of cannellini beans, drained and rinsed, packs a protein punch and adds creaminess to the sauce. They’re super versatile, if you don’t have cannellini, white kidney beans or chickpeas will work beautifully too! Plus, they make this sauce extra comforting.
Leek : The star of the show! One leek, sliced, brings a mild, sweet onion flavor that adds depth to the sauce. I really love using leeks because they’re a bit more refined than regular onions, giving the dish a gourmet flair. If you’re out and about, go ahead and substitute with green onions or shallots!
Miso Paste : You’ll need 2 tablespoons of miso paste for that umami burst. Miso is like magic in a jar, it enhances the flavor of everything! White miso is milder and sweeter, while red miso gives a richer, saltier flavor, so you can choose based on what you have. Honestly, you can’t really go wrong!
Olive Oil : 1 tablespoon of olive oil is all you need to sauté the leeks and garlic, filling your kitchen with irresistible aromas. I prefer using high-quality extra-virgin olive oil here for added flavor. If you’re looking for something light, grapeseed or avocado oil will do the trick too!
Garlic : You can’t go wrong with 2 cloves of minced garlic in this dish! The fragrant aroma when garlic is cooking? Seriously unbeatable. If you’re a garlic lover like me, feel free to add more, there’s no such thing as too much garlic in my book!
Salt and Pepper : You’ll want to season the dish with a couple pinches of salt and pepper to taste. Adjusting the seasoning is super important; it brings all the flavors together! So taste as you go, and add more if necessary!
Fresh Herbs (Optional)
Let’s Get Cooking!
How to Make Miso Pasta Sauce with Cannellini Beans and Leeks
First, let’s get that pasta going! Cook the pasta according to the package instructions until it’s al dente, usually about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced leeks and sauté for about 3-4 minutes until they’re nice and soft and just starting to turn translucent.
Then, toss in the minced garlic and cook for another 1-2 minutes until fragrant, watching carefully so it doesn’t burn! Stir occasionally and scrape the yummy bits off the bottom of the pan for extra flavor. Seriously, that’s where the magic is!
Next, add in the drained cannellini beans and 2 tablespoons of miso paste, stirring everything together until well-combined. If the mixture seems a bit thick, don’t hesitate to add a splash of water to reach your desired sauce consistency.
Now, toss in the cooked pasta and mix everything thoroughly, coating it in that lovely miso sauce. Season with a couple pinches of salt and pepper to taste. You want the flavors to sing!
Serve hot! I love to garnish with fresh herbs if I have them on hand. It just makes everything look and taste that much better. Dive in and enjoy your masterpiece!
Why This Recipe Works
Quick & Easy : The beauty of this Miso Pasta Sauce is that it comes together in under 30 minutes! Seriously, from start to finish, you’ll have a warm, comforting meal on the table faster than you can order takeout. Perfect for those busy weeknights when you just want to come home and eat.
One Pot : Everything is made in one pot, so there’s minimal cleanup required. I don’t know about you, but I hate doing dishes! So, less cleanup means more time to kick back and enjoy your meal, which is always a win in my book.
Budget-Friendly : Using affordable, everyday ingredients, this recipe is perfect for families or anyone looking to save money while still enjoying delicious meals at home. You might already have everything you need in your pantry, so give it a go!
Customizable : One of the best things about this dish is its versatility. You can easily switch up the ingredients based on what you have on hand. Don’t have leeks? Use onions or even some frozen veggies. Swap in different beans or even add in leftover proteins like chicken or shrimp to make it your own!
Comfort Food : This dish is loaded with tons of flavor and comfort! The creamy miso sauce, the hearty beans, and the subtle sweetness from the leeks create such a cozy dish that’s perfect for chilly evenings or when you need a little pick-me-up.
Serving and Storage Tips
How to Serve This Miso Pasta Sauce
I like to serve this with a side salad or some warm crusty bread to soak up every last bit of the sauce. It’s also delightful with a sprinkle of Parmesan cheese on top if that’s your jam!
Storage
This Miso Pasta Sauce keeps well in the fridge for about 3-4 days in an airtight container. Just make sure it’s cooled completely before you pop it in the fridge to maintain freshness.
Reheating Instructions
To reheat, you can pop it in the microwave for a couple minutes or heat it on the stovetop with a splash of water or broth to loosen it up. Just bring it to a simmer over medium heat, stirring occasionally until warm.
Freezer Friendly?
Yes! This meal is freezer-friendly! Just store it in an airtight container for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight before reheating.
Personal Connection
This Miso Pasta Sauce with Cannellini Beans and Leeks is hands-down one of my go-to recipes when I’m in need of something comforting yet quick. I’m a real sucker for pasta, and the rich flavors of miso just elevate it to a whole new level! My kids absolutely love it, and it makes me feel good knowing they’re getting a wholesome meal. The best part? You can literally use whatever you’ve got on hand. Sometimes I throw in a handful of spinach or any leftover veggies I have, and it always turns out amazing. Trust me; you’re going to want to keep this recipe in your rotation!
If you loved this Miso Pasta Sauce, be sure to check out my Pasta with Cannellini Beans, my Sun-Dried Tomato Cannellini Bean Salad, or my Simple Ina Garten Ribollita Recipe! Each recipe is a hit with my family and sure to please yours, too.
Final Thoughts
Food is all about comfort and joy, isn’t it? I hope this Miso Pasta Sauce with Cannellini Beans and Leeks finds its way into your kitchen as a quick and easy weeknight meal. It’s packed with flavor, gives you a chance to use what’s in your pantry, and warms you from the inside out! Enjoy every single bite, my friend!
Happy cooking! Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips.
Miso Pasta Sauce with Cannellini Beans and Leeks
Ingredients
Method
- Cook the pasta according to the package instructions until it’s al dente, usually about 8-10 minutes. Drain and set aside.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced leeks and sauté for about 3-4 minutes until they’re soft and starting to turn translucent.
- Add in the minced garlic and cook for another 1-2 minutes until fragrant, stirring occasionally to prevent burning.
- Stir in the drained cannellini beans and 2 tablespoons of miso paste until well combined. If the mixture is too thick, add a splash of water.
- Add the cooked pasta to the pan and mix thoroughly to coat it in the sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.