An easy peasy midweek winner. Everything cooks together in one pot, and becomes wonderfully creamy from the starch in the beans and pasta.
THE PASTA
Any variety of very short pasta will work here. I have used conchigliette, but you could use orzo, ditalini, fregola, cavatelli or macaroni.
iNGREDIENTS
Serves 4-6
2 leeks, sliced
2 cloves garlic, finely crushed/grated
1 tbsp thyme leaves, or a good pinch dried thyme
300g very short pasta variety
400g tin of cannellini beans (no need to drain)
1-2 lemons
Nutritional yeast or grated parmesan to taste
Olive oil
Salt & pepper
RECIPE
- Bring a kettle full of water to the boil
- Place a large pot over a medium heat with a little oil. Add the leeks and sweat for 5-6 mins until well wilted
- Stir in the garlic, thyme and a little lemon zest cook for another minute or two
- Stir in the pasta and beans with 750ml of the boiled water
- Stir well until the sauce is creamy and the pasta is al dente, if necessary add a little more water as you go
- Stir in nutritional yeast or parmesan, salt, pepper and lemon juice to taste – be very generous with all of these – it should taste very lemony. Spoon into bowls and top with a drizzle of olive oil or extra parmesan, if you like
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