Creamy White Bean & Leek Fettuccine Alfredo Recipe

Creamy White Bean & Leek Fettuccine Alfredo Recipe

Need a delicious pasta dish for this Lent season? We got you

Pasta is a go-to vegetarian ingredient for many but to spice up your dinner routine try and cook the pasta with beans!

This Fettuccine Alfredo with leek and white beans will surpass any tomato sauce or marinara sauce.


Need more recipes? Check out our vegetarian pasta recipes here! - some you can prepare in as little as 30 minutes.



    • ¾ cup Camellia Brand Cannellini Beans, rinsed and sorted
    • 12 ounces Dagostino Brand Fettuccine Noodles 
    • 2 tablespoons olive oil
    • 1-pound leeks (about 1 bunch), sliced and cleaned
    • Coarse Kosher salt, to taste
    • 2 large garlic cloves, thinly sliced
    • 1/8 teaspoon crushed red pepper, plus more for garnish
    • 1 quart reduced-sodium chicken or vegetable broth
    • ½ teaspoon dried sage
    • 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
    • ½ cup heavy cream
    • ½ cup finely grated Parmesan cheese, plus more for garnish
    • Chopped fresh flat-leaf parsley for garnish


    1. Soak beans in 4 cups of cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 ½ hours or until soft. Stir occasionally and add water, as necessary. Drain and set aside.
    2. Bring a large Dutch oven of salted water to a boil over high heat. Add fettuccine and cook, stirring often, about 6 minutes or until al dente. Drain, reserve ½ cup of pasta water for later use, and rinse fettuccine under cold water until cool. Transfer noodles to a bowl and toss with a tablespoon of oil to coat. Set aside.
    3. To the same large Dutch oven, add remaining 1 tablespoon of oil and cook over medium-low heat. Add leeks and ½ teaspoon salt. Cook, stirring often, until softened, about 10 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. 
    4. Add beans (reserving ¼ cup of beans to toss with pasta), broth, sage, and ½ teaspoon of the lemon zest (reserve the rest for garnish). Bring to a boil and then remove from heat. Use an immersion blender to blend till creamy.
    5. Bring mixture back to a simmer and add lemon juice. Cook until thickened but still soupy, about 6 minutes. Stir in cream, Parmesan, and reserved ¼ cup of beans. Add pasta and stir until heated through, about 2 minutes. If needed, add reserved pasta water for thinning out the cream mixture. 
    6. Serve sprinkled with remaining lemon zest, parsley, red pepper flakes, more cheese, and salt and pepper if desired.

    Recipe developed by Chef Jamie Warrick