Ingredients
Pasta and Vegetables
- 2 cups pasta (any shape, see note 1)
- 3 cups leeks, chopped (about 1 large leek)
- 1 bunch asparagus, ends trimmed and cut into bite-sized pieces
Liquids and Seasoning
- 2 cups vegetable stock
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 lemon, juiced
Add-ins
- 19 oz white beans, drained and rinsed (cannellini or great northern beans preferred)
- 1 cup Gruyère cheese or Swiss cheese, shredded
Instructions
- Combine ingredients in pot: In a medium pot, add the dried pasta, vegetable stock, salt, pepper, red pepper flakes, chopped leeks, and asparagus pieces. Stir gently to distribute the ingredients evenly.
- Bring to a boil: Cover the pot and place it over medium-high heat. Allow the mixture to come to a rolling boil, which helps start the cooking process for both pasta and vegetables.
- Simmer and cook pasta: Once boiling, reduce the heat to medium-low and keep the pot covered. Stir every 2 minutes or so to prevent sticking, continuing to cook for about 10 minutes or until the pasta is tender and cooked through, and the vegetables are soft but still have a bit of bite.
- Finish with lemon, cheese, and beans: Remove the pot from heat. Stir in the lemon juice to add brightness, then fold in the shredded Gruyère cheese and drained white beans. Stir until the cheese has melted completely and the beans are warmed through. Serve immediately while hot and creamy.
Notes
- You can use any short pasta shape like penne, rigatoni, or fusilli. Avoid long pasta for best results.
- If Gruyère cheese is unavailable, Swiss cheese makes a great substitute for its meltability and flavor.
- Make sure to rinse canned white beans well to reduce sodium content.
- For a vegan version, omit the cheese or substitute with a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
