Savory Miso Pasta with Leeks and Beans
There is something truly magical about the way miso and leeks dance together in a pan. This Miso Pasta with Leeks and Cannellini Beans is a masterclass in savory depth, offering a buttery, "umami" experience that feels far more sophisticated than its simple ingredient list suggests.
Ingredients
- 12 oz gnocchi or short pasta of choice
- 2 large leeks cleaned and sliced into rounds
- 1 can 15 oz cannellini beans, rinsed and drained
- 2 tbsp white or yellow miso paste
- 3 tbsp butter or olive oil
- 1 tbsp fresh rosemary finely chopped
- ½ cup reserved pasta water
- Black pepper and lemon zest for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup of pasta water before draining.
- While pasta cooks, heat butter or oil in a large skillet over medium heat.
- Add sliced leeks and sauté for 8–10 minutes until soft and starting to turn golden.
- In a small bowl, whisk the miso paste with 2 tablespoons of the reserved pasta water until smooth.
- Add the miso mixture, cannellini beans, and rosemary to the skillet with the leeks. Stir to combine and simmer for 2 minutes.
- Add the cooked pasta to the skillet. Toss well, adding more reserved pasta water as needed to create a glossy sauce that coats the pasta.
- Season with black pepper and top with fresh lemon zest if desired. Serve warm.