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Fettuccine with Leeks and White Beans

If you want to serve this dish right away, cook the pasta completely (don't toss with oil), then add the hot pasta to the sauce as instructed in step 4.

  • Prep:
  • Total Time:
  • Servings: 6
Fettuccine with Leeks and White Beans

Source: Everyday Food, April 2005


  • 2 tablespoons olive oil
  • 1 pound leeks (about 1 bunch), sliced and cleaned
  • Coarse salt and ground pepper
  • 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, (3 1/2 cups)
  • 1/2 teaspoon dried sage
  • 12 ounces fettuccine
  • 2 tablespoons fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 1/4 cup coarsely chopped fresh parsley, (optional)


  1. In a large skillet, heat 1 tablespoon oil over medium-low heat. Add leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until softened, about 10 minutes.

  2. Add beans, broth, and sage to pan; with a potato masher, mash about one third of beans. Bring to a boil; reduce to a simmer. Cook until sauce has thickened but is still soupy, about 10 minutes. Cool; transfer to a covered container, and refrigerate until ready to use, up to 2 days.

  3. Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions suggest. Drain; rinse under cold water until cool.Transfer to a bowl, and toss with remaining tablespoon oil to coat. Cover and refrigerate until ready to use, up to overnight.

  4. In a large (5-quart) saucepan over medium heat, bring sauce and lemon juice to a simmer. Stir in cream and Parmesan. Add pasta; cook, stirring, until heated through, 2 minutes. Serve sprinkled with parsley and more cheese, if desired.

Reviews (6)

  • Danidiver 20 Aug, 2014

    Was very good but I found it too soupy. I would half the sauce next time but very yummy and easy.

  • SueJordan 4 Mar, 2014

    This recipe is DELICIOUS! So warming and yummy! It's as satisfying as a bowl of shrimp fettuccine alfredo without all the calories and fat. It is great as a leftover too. We enjoyed it in our lunches the next day. Easy to make, simple ingredients. FIVE STARS!

  • bearcubby 20 Feb, 2013

    This recipe is very simple to make and yummy. I give it five stars.

  • bearcubby 20 Feb, 2013

    This recipe is very simple and yummy. I don't know why it doesn't have more stars.

  • Sheryll 5 Jan, 2011

    I love this recipe too! I love the saving money part almost as much as I love making and eating this.

  • corknut 15 Mar, 2008

    I tossed some baby spinach into the sauce right before adding the hot pasta. Delicious!

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