Pasta with Leeks, White Beans and Mustard

• 350 g short pasta, such as penne or fusilli
• 2 medium leeks
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 cans white beans, about 480 g drained in total
• 150 ml vegetable stock
• 150 g crème fraîche
• 2 tablespoons Dijon mustard
• 1 lemon, zest and 1 tablespoon juice
• 40 g finely grated Parmesan
• 15 g flat-leaf parsley
• Salt and black pepper

How to make it

1. 1

   Bring a large pot of water to a boil. Meanwhile, cut the leeks into thin rings and rinse them well. Finely chop the garlic. Rinse and drain the white beans.

2. 2

   Cook the pasta in plenty of salted water according to the package instructions, until al dente. Before draining, scoop 150 ml of pasta water from the pot and set it aside.

3. 3

   While the pasta cooks, heat the olive oil in a large frying pan or sauté pan over medium heat. Cook the leeks with a pinch of salt for 7 to 8 minutes, stirring regularly, until tender. Add the garlic and cook for 1 minute.

4. 4

   Pour the vegetable stock into the pan. Stir in the crème fraîche and mustard and let the sauce simmer gently for 2 minutes.

5. 5

   Add the white beans, lemon zest and lemon juice. Heat for 3 minutes, stirring gently so the beans stay whole. Add a splash of pasta water if the sauce is very thick.

6. 6

   Drain the pasta and toss it with the sauce. Stir in the Parmesan and season with black pepper and, if needed, extra salt. Finely chop the parsley and scatter it over the pasta just before serving.