Whole-wheat Spaghetti with Sautéed Leeks, White Beans, and Walnuts Recipe | Vegetarian Times Skip to main content

Whole-wheat Spaghetti with Sautéed Leeks, White Beans, and Walnuts

Although few Italian cooks would ever serve this much sauce over a plate of pasta, avid vegetable lovers will appreciate the generous serving of chunky leek-and-white bean sauce.



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3 medium leeks, white and light green parts chopped (6 cups)
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1 Tbs. olive oil
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1 medium yellow bell pepper, seeded and thinly sliced (1 cup)
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¼ tsp. red pepper flakes
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1 15-oz. can cannellini beans, rinsed and drained
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1 cup low-sodium vegetable broth
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3 cloves garlic, minced (1 Tbs.)
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12 oz. whole-wheat spaghetti
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3 oz. crumbled feta cheese (¾ cup), optional
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⅓ cup chopped toasted walnuts


1. Heat oil in large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes; sauté 10 minutes, or until vegetables begin to brown. Stir in beans, vegetable broth, and garlic. Reduce heat to low, and simmer 5 minutes. Season with salt and pepper, if desired.

2. Meanwhile, cook spaghetti according to package directions until al dente, about 7 minutes. Drain. Divide spaghetti among 4 bowls or plates. Spoon sauce over each serving of pasta, and sprinkle with feta cheese, if desired, and walnuts.


Nutrition Information: 

20 g
Total Fat: 
12 g
Saturated Fat: 
1 g
103 g
0 mg
524 mg
19 g
11 g
Serves 4

Comments on this Recipe

Can't quite put my finger on it but this pasta is missing something - it needs more flavour but i'm not sure what...

This is the first time I have ever rated a recipe. If 3 is the absolute best then so be it. However, my whole family thought it WAS ABOLUTELY DELICIOUS. If that is a 3 OK. we all think it should be a 5.

I agree. just made it tonight and it was delicious. will absolutely make it again.

I've made this recipe many times. This has become one of my favorites.

The recipe is absolutely delicious, with one addition. Drizzle some Braggs amino acids or soy sauce on the finished product instead of salt.

I think the added soy sauce finishes the flavour.

Do you suppose the missing flavor might be *garlic*? My Italian taste buds seem to think that's what's needed. I will give it a try.

A good base recipe to start with. I found that 12 oz. pasta was way too much. Either decrease the pasta or double the sauce. I added mushrooms which were a nice touch. I subbed green pepper for yellow, since that is all I had. Next time I will add a more colorful vegetable. Perhaps red pepper or carrots. I did find this recipe as written to be too bland. However, once I added some Tamari Sauce it turned from a mediocre dish to an excellent meal.

You can ignore my previous comment - I missed garlic in the ingredient list;)Perhaps a nice sharp Parmesan or Romano cheese would pick up the taste? Many folks are sensitive to nuts. Maybe a handful of raw, hulled sunflower seeds, but I would leave them out.

This dish was definitely missing flavor. I'm not sure what to do with the leftovers - no one in my family wants to eat them.

Well, for one thing, no salt or pepper are added! For another, it's too monochromatic and doesn't look appetizing. I'd try red instead of yellow pepper.

This recipe is the foundation for a great meal. It definitely lacks flavor when you prepare it as listed. There are a couple of things I will try the next time around. + Fake chicken stock + Tamari/Soy Sauce or Bragg's + Parmesan if you're not vegan + Butter when melting the leeks down - but will add calories/fat