This Pasta with Butter Beans and Leeks is the kind of weeknight pasta I love most: simple ingredients, a cozy sauce, and just enough freshness to keep it from feeling too heavy. Sweet leeks are cooked down until soft and jammy, then tossed with creamy butter beans, garlic, Parmesan, lemon, and pasta for a dinner that feels much more special than the effort required.
As a cookbook author and professional recipe developer, I'm always looking for ways to make pantry staples feel elegant. Butter beans are one of my favorite shortcuts for that. When you gently mash them into the leeks with a splash of stock and pasta water, they create a creamy sauce without needing heavy cream.
This recipe has that Italian-leaning, simple but elevated feel that I come back to again and again in my kitchen. It's hearty enough for a vegetarian-style dinner, but still bright from the lemon and fresh herbs. The leeks give the whole dish a mellow, savory sweetness, and the Parmesan brings everything together.
If you love easy pasta recipes, you should also try my Penne Pomodoro, Pesto Rosso, and Roasted Red Pepper Sauce.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Instructions
- Tips for Making Pasta with Butter Beans and Leeks
- Substitutions and Variations
- What to Serve with Pasta with Butter Beans and Leeks
- Storage and Reheating
- Frequently Asked Questions
- Pasta with Butter Beans and Leeks Recipe
- Pasta with Butter Beans and Leeks Recipe
- Recipe Notes
- Meta Description
Why You'll Love This Recipe
- It's creamy without heavy cream:Â Mashed butter beans, Parmesan, stock, and pasta water create a silky sauce that coats every bite.
- It feels elevated, but it's easy:Â Leeks make this pasta feel a little more special, while canned beans and simple pantry ingredients keep it weeknight-friendly.
- It's cozy but still fresh:Â The butter beans and pasta make it comforting, while lemon zest, lemon juice, and herbs brighten everything up.
Ingredients
- Orecchiette, small shells, or cavatappi:Â A smaller pasta shape is best for this recipe because it catches the creamy butter bean sauce. Orecchiette is my favorite here, but small shells or cavatappi also work well.
- Olive oil and butter:Â The combination gives the leeks richness and helps them cook down into a soft, flavorful base.
- Leeks:Â Use the white and light green parts only. Leeks have a sweet, mild onion flavor that works beautifully with the creamy beans. Be sure to rinse them well because dirt can hide between the layers.
- Garlic:Â Adds savory flavor and keeps the sauce from tasting too mild.
- Butter beans:Â These are creamy, hearty, and perfect for pasta. Mashing some of the beans helps create a sauce that feels rich without adding cream.
- Kosher salt, black pepper, and red pepper flakes:Â Simple seasoning balances the creamy beans and sweet leeks. Red pepper flakes are optional, but I love the little bit of heat.
- Chicken stock:Â Adds flavor and helps loosen the mashed beans into a creamy sauce. Vegetable stock also works if you want to keep this vegetarian.
- Reserved pasta water:Â This is key for helping the sauce cling to the pasta. Save more than you think you'll need.
- Parmesan cheese:Â Adds salty, savory flavor and helps the sauce become glossy.
- Lemon zest and lemon juice:Â The lemon is what keeps this pasta balanced. It cuts through the richness and makes the whole dish taste fresh.
- Parsley or basil:Â Fresh herbs make a big difference at the end. Use whichever one you have on hand.
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook 12 ounces of orecchiette, small shells, or cavatappi until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
Cook the leeks
While the pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-low heat. Add 2 thinly sliced and well-rinsed leeks. Season with a pinch of salt and pepper. Sauté for 10-12 minutes, stirring occasionally, until the leeks are very soft and jammy. If they start to brown too quickly, reduce the heat.
Add garlic and butter beans
Stir in 3 minced garlic cloves and cook for 1 minute, until fragrant. Add 1 drained and rinsed 15-ounce can of butter beans, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes, if using. Cook for 3-4 minutes.
Make the sauce
Add ¼ cup reserved pasta water and ½ cup chicken stock. Stir until the leeks and mashed butter beans become creamy. Add the cooked pasta, ½ cup grated Parmesan cheese, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Toss until the pasta is glossy and coated, adding more pasta water as needed.
Tips for Making Pasta with Butter Beans and Leeks
- Cook the leeks slowly. This is not the step to rush. You want them soft, sweet, and almost jammy, not too browned and crisp.
- Save a full cup of pasta water. You may not need all of it, but the sauce will thicken as the beans and Parmesan sit. A splash of pasta water brings everything back together.
- Mash only some of the beans. This gives you the best texture: creamy sauce with whole butter beans throughout the pasta.
- Add the lemon at the end. Lemon zest and juice keep the pasta bright and balanced, especially with the richness from the butter, Parmesan, and beans.
Substitutions and Variations
- To make this vegetarian, use vegetable stock instead of chicken stock.
- If you don't have butter beans, cannellini beans are the best substitute. They are a little smaller, but they still mash nicely into the sauce.
- For extra greens, stir in baby spinach or chopped kale right before serving. The heat from the pasta will wilt the greens quickly.
- For added protein, serve this with grilled chicken, sautéed shrimp, crispy pancetta, or Italian sausage.
- For a richer finish, stir in an extra tablespoon of butter at the end while tossing the pasta.
What to Serve with Pasta with Butter Beans and Leeks
This pasta is hearty enough to serve on its own, but I love pairing it with something crisp or green on the side. A simple arugula salad with lemon vinaigrette would be perfect. Roasted asparagus, broccolini, or a tomato salad would also work well.
If you want to make it a larger dinner, serve it with grilled chicken, roasted salmon, shrimp, or Italian chicken cutlets. The creamy butter bean sauce pairs really well with lighter proteins and anything finished with lemon.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat with a splash of water, chicken stock, or vegetable stock to loosen the sauce. You can also reheat it in the microwave, stirring halfway through.
- Add extra Parmesan, fresh herbs, and a squeeze of lemon before serving to freshen it back up.
Frequently Asked Questions
Butter beans are large, creamy white beans with a mild flavor and soft texture. They work well in pasta because they can be partially mashed into a sauce while still adding texture.
Yes. Use vegetable stock instead of chicken stock. You can also use a vegan-friendly Parmesan-style cheese if needed.
Orecchiette, small shells, and cavatappi are all great options. Smaller shapes work best because they catch the creamy sauce, leeks, and pieces of butter bean.
Pasta with Butter Beans and Leeks Recipe
Ingredients
- 12 ounces orecchiette small shells, or cavatappi
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large leeks white and light green parts only, thinly sliced and rinsed well
- 3 garlic cloves minced
- 1 15- ounce can butter beans drained and rinsed
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup reserved pasta water plus more as needed
- ½ cup chicken stock
- ½ cup grated Parmesan cheese plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley or basil for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced leeks and season with a pinch of salt and pepper. Sauté for 10-12 minutes, stirring occasionally, until very soft and jammy. If the leeks start to brown too quickly, reduce the heat.
- Stir in the garlic and cook for 1 minute, until fragrant. Add the butter beans, kosher salt, black pepper, and red pepper flakes, if using. Cook for 3-4 minutes.
- Gently mash about half of the butter beans with the back of a spoon to help create a creamy sauce.
- Add ¼ cup reserved pasta water and ½ cup chicken stock. Stir until the leeks and mashed butter beans become creamy. Add the cooked pasta, Parmesan cheese, lemon zest, and lemon juice. Toss until the pasta is glossy and coated, adding more pasta water as needed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve topped with fresh parsley or basil and extra Parmesan cheese.
Notes
- Be sure to rinse the leeks well after slicing because dirt can hide between the layers.
- Use vegetable stock instead of chicken stock to make this vegetarian.
- The sauce will thicken as it sits, so add a splash of pasta water or stock when reheating leftovers.
Did You Make This Recipe?
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Pasta with Butter Beans and Leeks Recipe
Ingredients
- 12 ounces orecchiette, small shells, or cavatappi
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large leeks, white and light green parts only, thinly sliced and rinsed well
- 3 garlic cloves, minced
- 1 15-ounce can butter beans, drained and rinsed
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ¼ cup reserved pasta water, plus more as needed
- ½ cup chicken stock
- ½ cup grated Parmesan cheese, plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley or basil, for serving
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced leeks and season with a pinch of salt and pepper. Sauté for 10-12 minutes, stirring occasionally, until very soft and jammy. If the leeks start to brown too quickly, reduce the heat.
- Stir in the garlic and cook for 1 minute, until fragrant. Add the butter beans, kosher salt, black pepper, and red pepper flakes, if using. Cook for 3-4 minutes.
- Gently mash about half of the butter beans with the back of a spoon to help create a creamy sauce.
- Add ¼ cup reserved pasta water and ½ cup chicken stock. Stir until the leeks and mashed butter beans become creamy. Add the cooked pasta, Parmesan cheese, lemon zest, and lemon juice. Toss until the pasta is glossy and coated, adding more pasta water as needed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve topped with fresh parsley or basil and extra Parmesan cheese.
Recipe Notes
Be sure to rinse the leeks well after slicing because dirt can hide between the layers.
Use vegetable stock instead of chicken stock to make this vegetarian.
The sauce will thicken as it sits, so add a splash of pasta water or stock when reheating leftovers.
Meta Description
This Pasta with Butter Beans and Leeks is creamy, cozy, and ready in 35 minutes with jammy leeks, Parmesan, lemon, and a simple butter bean sauce.
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