nutritional information

Per 3 oz. pasta and 1 cup sauce:

  • Calories: 569
  • Protein: 20 g
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 103 g
  • Cholesterol: 0 mg
  • Sodium: 524 mg
  • Fiber: 19 g
  • Sugar: 11 g
Vegan

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

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

Serves 4

30 minutes or fewer

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

February 2009

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comments

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.

M.L. Spear - 2012-06-26 18:48:27

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.

Anonymous - 2012-03-05 21:38:57

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.

Pat Serio - 2012-03-01 20:04:20

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.

Alaskalover - 2012-03-01 19:43:06

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.

Pat Serio - 2012-02-28 18:33:54

I think the added soy sauce finishes the flavour.

Anonymous - 2012-02-28 14:18:51

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

Billy - 2010-09-09 00:11:52

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

pk - 2010-02-12 09:05:47

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

Anonymous - 2010-02-07 20:10:20

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.

Anonymous - 2010-02-03 19:10:51

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

Carmelina - 2011-01-22 14:02:18