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Camellia Brand
black bowl with cooked Creamy White Bean and Leek Fettuccine Alfredo surrounded by bag of beans and box of pasta and small bowls of other ingredients

Creamy White Bean & Leek Fettuccine Alfredo

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  • 3/4 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
  • 1/2 teaspoon dried sage
  • 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
  • 1/2 cup heavy cream
  • 1/2 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. Drain, reserve 1/2 cup of cooking 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 1/2 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 1/4 cup of beans to toss with pasta), broth, sage, and 1/2 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 1/4 cup of beans. Add pasta and stir until heated through, about 2 minutes. If needed, add reserved cooking water for thinning. 
  6. Serve sprinkled with remaining lemon zest, parsley, red pepper flakes, and more cheese, if desired.

Ingredients used in this Recipe

leeks chicken pasta Cannellini Beans Parmesan cream