Creamy mafaldine with braised leek, rosemary white beans and lemon with olive pangrattato

Name: Creamy mafaldine with braised leek, rosemary white beans and lemon with olive pangrattato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italiana contemporánea
Ingredients: 11.3 oz dried mafaldine; 14 oz leeks; 1 1/2 cups cooked white beans; 1/2 cup breadcrumbs; 1/3 cup pitted green olives; 2.1 oz grated Parmesan cheese; 1/2 cup cooking cream or heavy cream; 4 cloves garlic; 1 whole lemon; 2 tsp fresh rosemary; 1 cup vegetable broth; 3 tbsp olive oil; 1 tbsp butter; 1/2 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper; 3/4 cup pasta cooking water

An original, comforting pasta where leek is slowly cooked until sweet and silky, then blended with white beans to create a creamy sauce without too much dairy, finished with lemon, Parmesan, and a crunchy olive-garlic pangrattato.

20 minPrep

30 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried mafaldine (or pasta larga with bordes ondulados)
400 g leeks (solo the parte blanca and verde claro, en medias lunas finas)
240 g cooked white beans (escurridas and enjuagadas)
50 g breadcrumbs (preferiblemente of pan rústico dry)
45 g pitted green olives (chopped finely)
60 g grated Parmesan cheese (divided, more extra optional for servir)
120 ml cooking cream or heavy cream (for dar untuosidad)
4 cloves garlic (2 thinly sliced and 2 chopped)
1 unit lemon (juice)
2 cditas fresh rosemary (chopped fino)
240 ml vegetable broth (low sodium if possible)
45 ml olive oil (divided)
15 g butter (optional pero recomendada)
1/2 cdta red pepper flakes (ajustar to taste)
6 g salt (more the necesaria for the agua of the pasta)
1/2 cdta black pepper (freshly ground)
180 ml pasta cooking water (reservada as needed necesidad)

Nutrition facts

per serving

575 kcal

Calories

20 g

Protein

72 g

Carbs

22 g

Fat

8 g

Fiber

64 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Bring a large pot of generously salted water to a boil. Meanwhile, heat a wide skillet over medium heat and add 2 tablespoons olive oil and the butter. Add the leeks with a pinch of salt and cook for 10-12 minutes, stirring, until very tender and lightly golden.
2
2. Add the sliced garlic, half of the rosemary, and the red pepper flakes to the leeks. Cook 1 minute more until fragrant but not browned. Pour in the vegetable broth and simmer for 3 minutes so the leeks become fully soft.
3
3. Transfer 3/4 of the leek mixture to a blender with the white beans, cream, 40 g (1.4 oz) Parmesan, lemon zest, 2 tablespoons lemon juice, 1/4 teaspoon black pepper, and 1/2 cup (120 ml) hot water or broth from the pan. Blend until smooth. Add a little more liquid if needed for a creamy consistency.
4
4. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped garlic, green olives, breadcrumbs, and the remaining rosemary. Toast for 3-4 minutes, stirring, until the pangrattato is golden and crisp. Transfer to a plate to keep it crunchy.
5
5. Cook the mafaldine in the boiling water until al dente according to the package, usually 9-11 minutes. Reserve 3/4 cup (180 ml) pasta water before draining.
6
6. Return the bean-leek sauce to the skillet with the reserved cooked leeks. Warm over low heat for 1-2 minutes. Add the drained pasta and toss, gradually adding some of the reserved pasta water until the sauce nicely coats the noodles.
7
7. Adjust with salt and the remaining black pepper. If you want a looser finish, add a few more spoonfuls of pasta water. Cook everything together for 1 minute so the pasta absorbs part of the sauce.
8
8. Serve immediately topped with the olive pangrattato and the remaining Parmesan to taste. For a brighter finish, add a little more lemon zest. If you want to warm the plates before serving, heat them for 5 minutes in a 200°F / 95°C oven.

Chef tips

Do not overbrown the garlic in the pangrattato or it may turn bitter. The sauce should seem slightly looser than needed in the pan because the pasta will absorb liquid as it sits. Blending only part of the leek and keeping the rest whole gives the dish a better final texture.

Substitutions

You can use linguine or tagliatelle instead of mafaldine. Cannellini or other white beans work just as well. For a deeper flavor, replace part of the Parmesan with Pecorino. If you do not want green olives, use mild black olives, though the flavor will be less bright.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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