Creamy Miso, Caramelised Leek & Cannellini Bean Pasta

Serves: 2 Prep: 10_mins Cook: 20_mins
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This Creamy Miso, Caramelised Leek & Cannellini Bean Pasta is the ultimate autumn comfort food, with golden leeks and rigatoni coated in a silky, savoury miso sauce. And the secret to that sauce? Using the cannellini bean liquid for extra creaminess, while the beans themselves add fibre and plant-based protein. Finished with a crunchy vegan Parmesan, rosemary and lemon crumb, it’s an easy midweek pasta that makes the most of every last ingredient.

Protein: 20g per serving
Fibre: 12g per serving

Ingredients

1 tbsp Biona Organic Extra Virgin Olive Oil
 1 tbsp butter (or vegan butter)
 1 large or 2 small leeks, cut into 1cm rounds and rinsed
 ½ brown onion, finely diced
 4 garlic cloves, finely diced
 1 x 400g can Biona Organic Cannellini Beans (plus the liquid in the can)
 1½ tbsp white miso paste
 1 tbsp fresh lemon juice
 ¼–½ tsp black pepper
 Salt, to taste
 200g Biona Organic Italian White Rigatoni Pasta


For the Parmesan crumb:
 1 tsp Biona Organic Extra Virgin Olive Oil
 4 tbsp panko breadcrumbs
 2 tbsp grated vegetarian or vegan Parmesan
 ½ tbsp fresh rosemary leaves, roughly chopped, plus extra to serve
 Zest of 1 lemon
 Salt and pepper

Method

  1. Heat 1 teaspoon of the olive oil in a frying pan over a medium heat. Add the panko breadcrumbs, vegan Parmesan, rosemary and lemon zest, season with salt and pepper, and cook for around 10 minutes, stirring regularly, until golden and crisp. Set aside.
  2. Cook the pasta in a large pan of well-salted boiling water until al dente. Reserve a cupful of the pasta water before draining.
  3. Meanwhile, heat the butter or vegan butter and remaining olive oil in a large frying pan over a medium heat.
  4. Add the leek rounds and fry for 4–5 minutes, turning halfway, until golden and lightly charred on both sides. Remove from the pan and set aside.
  5. Add the onion to the same pan and cook for 3–4 minutes until softened. Add the garlic and cook for a further minute.
  6. Add the cannellini beans along with their liquid and bring to a gentle simmer.
  7. Stir through the miso paste and lemon juice, season with black pepper and a little salt, then simmer gently for 2 minutes.
  8. Add the drained pasta and ¼ cup of the reserved pasta water, tossing until the pasta is evenly coated in the creamy sauce. Add a splash more pasta water if needed.
  9. Return the leeks to the pan and gently toss through. Cook for a final minute, then divide between bowls and finish with the vegan Parmesan crumb and extra rosemary.

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