Parsley Garlic Spaghetti with Leeks and Cannelini Beans

Parsley Garlic Spaghetti with Leeks and Cannelini Beans


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The beans are an excellent addition to this already delicious pasta.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 2 Tbs. Eden Selected Extra Virgin Olive Oil
  • 1 lb. leeks, cleaned and sliced
  • 3/4 tsp. Eden Sea Salt
  • 1/4 tsp. ground black pepper
  • 2 cans Eden Organic Cannellini Beans, drained and rinsed
  • 3 1/2 C. vegetable broth
  • 1/2 tsp. ground sage
  • 1 pkg. Eden Organic Parsley Garlic Spaghetti
  • 2 Tbs. freshly squeezed lemon juice
  • 1/2 C. finely grated organic parmesan cheese, plus more for serving
  • 1/4 C. coarsely chopped fresh parsley

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In a large skillet heat oil over medium-low heat. Add leeks, salt and pepper. Cook until softened about 10 minutes. Add beans, broth and sage. With a potato masher mash about 1/3 of beans. Bring to a boil, reduce to a simmer. Cook until lightly thickened, about 5 minutes. In a large pot of boiling water cook pasta 2 minutes less than package directs. Drain. Bring bean and leek sauce to a simmer, add lemon juice, and parmesan. Add pasta and cook stirring until heated through. Serve sprinkled with parsley.

Per Serving: 419 Calories, 7g Fat (16% calories from fat), 17g Protein, 72g Carbohydrate, 11g Fiber, 0mg Cholesterol, 286mg Sodium

This recipe provided was by Eden Foods. For more information about Eden Foods pasta, click here!

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