One Pot White Bean Pasta with Leeks and Asparagus
A healthy vegetarian one pot white bean pasta recipe made with leeks, asparagus, lemon and gruyere. Ready in 30 minutes and only one pot to wash up!
- 2 cups pasta see note 1
- 2 cups vegetable stock
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 3 cups leeks chopped (1 large leek)
- 1 bunch asparagus ends trimmed and cut into bite-sized pieces
- 1 lemon juiced
- 1 cup gruyere or swiss cheese; shredded
- 19 oz white beans drained and rinsed
In a medium pot, add the dried pasta, stock, salt, pepper, red pepper flakes, leeks and asparagus.
Cover and bring to a boil.
Reduce heat, and cook (covered), stirring every 2 or so minutes, for 10 minutes or until pasta is cooked through.
Remove from heat and add the lemon juice, cheese and white beans. Stir until the cheese is melted through and serve.
1- mafalda noodles pictured; other small shapes that work include penne, rotini, bowtie and macaroni. Adjust cook time as needed when swapping shapes. Avoid small shapes like orzo or large shapes like lasagna noodles or jumbo shells.
Cool completely, then portion out into meal prep containers. Refrigerate for up to 4 days, or freeze for up to 3 months.
Heat in the microwave until steaming hot. Do not reheat more than once.
If making stovetop freezer packs, omit the asparagus (or consider adding it fresh).
- Assemble the stock, spices and leeks in a meal prep container, freezer bag or reusable silicone bag.
- Freeze for up to 3 months.
- Thaw completely before adding pasta and cooking as directed above.
Serving: 1/4 batch | Calories: 499kcal | Carbohydrates: 76g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 333mg | Fiber: 16g | Sugar: 5g