This miso pasta sauce is pure comfort and umami magic in one dish! Creamy without cream, thanks to cannellini beans, and bursting with flavor from miso paste, tender leeks, and fresh rosemary. It’s a dreamy combination of textures that will have you licking your plate clean — vegan-friendly and irresistibly delicious.
Why You’ll Love It
- Creamy, savory sauce without dairy
- Easy to make with simple ingredients
- Perfectly balanced with fresh lemon juice and herbs
- Ideal for any pasta shape, fresh or dried
- Vegan adaptable and full of wholesome goodness
Ingredients
- 2 tablespoons butter
- ½ tablespoon olive oil
- 1 large or 2 small leeks, sliced into 1cm rounds, rinsed
- ½ yellow or brown onion, finely diced
- 4 garlic cloves, minced
- 1 (400g) can cannellini beans, with liquid
- 1½ tablespoons white miso paste
- 1 tablespoon fresh lemon juice, plus zest for serving
- ½ tablespoon fresh rosemary, chopped, plus extra to garnish
- ¼–½ teaspoon black pepper
- Freshly grated Parmesan (optional)
- 200g dried or 300g fresh pasta
Instructions
- Cook pasta in salted boiling water until just under al dente. Reserve 1 cup of pasta water and drain pasta.
- In a large skillet over medium heat, melt butter with olive oil. Fry leek rounds for 4–5 minutes until golden, flipping gently. Remove and set aside.
- In the same skillet, cook onion for 3–4 minutes until softened. Add garlic and cook another minute.
- Add cannellini beans with their liquid and bring to a gentle simmer.
- Stir in miso paste (dilute with a bit of hot water if needed), lemon juice, rosemary, and black pepper. Simmer gently for 2 minutes. Taste and adjust seasoning with salt and pepper.
- Add pasta directly to the sauce along with ¼ cup pasta water. Toss to coat evenly.
- Gently stir in the cooked leek rounds and let everything bubble on low heat for 1 minute. Add more pasta water if needed for a silky sauce.
- Optional: stir in a tablespoon of butter for extra richness.
- Serve topped with lemon zest, extra rosemary, and Parmesan if desired.
This sauce is a perfect introduction to miso in pasta dishes — rich, savory, and wonderfully creamy without dairy. Try it with hand-rolled gnocchi or your favorite pasta shape for a comforting meal with a unique twist!