Leeks and yellow peppers get sautéed with garlic and olive oil to make this delicious pasta sauce. When added with creamy white beans, crunchy walnuts, and tossed with pasta, it will be come your new "Meatless Monday" favorite.
Pasta with Sautéed Leeks, White Beans, and Walnuts
(Source: Vegetarian Times)
1 pound pasta, cooked al dente
1 tablespoon extra virgin olive oil
3 large leeks (about 6 cups)
1 cup yellow bell peppers, chopped
1/4 teaspoon crushed red pepper flakes
2 cups cannellini beans, cooked and drained
1 cup vegetable broth
3 cloves garlic, crushed
1/3 cup walnuts, chopped
Parmesan cheese for topping
1. Cut the darker green parts off of the leeks and cut in half lengthwise. Chop and soak well in water to thoroughly clean.
2. Cook leeks and yellow pepper in olive oil with the red pepper flakes for about 10 minutes.
3. Allow the leeks to brown on the bottom of the pan. (Do not use a non stick skillet.) Add the garlic and then add the broth and scrape up all the brown bits on the bottom of the pan.
4. Add the beans and simmer for about 5 more minutes. Serve over pasta with chopped walnuts and parmesan cheese.