Thin sliced leeks softened and lightly caramelized, swirled into a luscious pumpkin-miso sauce, combined with white beans, toasted pecans and pasta. This is a perfect introduction to Fall and is incredibly flavorful and delicious. You’re going to love this one!
INGREDIENTS – serves 2-3
1/2 box pasta
2T olive oil or butter
2 small leeks or 1 large
1/8t red pepper flakes – to taste
3/4c reserved pasta water
1/4c pumpkin puree
1 1/2c white beans or 1 can
1/4c parmesan, grated
1T butter – optional
1/2c pecans, toasted and chopped (sub walnuts)
Cook pasta to package instructions in salted water, reserving 3/4c pasta water before dumping it.
Saute leek in olive oil with salt, thyme and red pepper flakes on medium for 5-8 minutes until softened and starting to brown just a bit. Pour in about 1/2c water then add the pumpkin and miso, stir to combine. Dump in the white beans and cooked pasta then sprinkle the cheese on top. Pour in the remaining pasta water turn off the heat and stir to coat all the pasta and melt the cheese. Finish by stirring in the butter and pecans then a little extra parm on top.