Quick Leek, Butterbean & Chickpea Pasta with Fresh Dill
This quick, comforting Leek, Butter Bean & Chickpea Pasta with Fresh Dill is perfect for busy evenings when you want something nourishing and flavourful. Sweet, softened leeks, tender butter beans, and chickpeas combine with fresh dill, a gentle kick of chilli, and nutritional yeast for a delicious, savoury finish.
High in fibre and packed with plant protein, it’s ready in around 20 minutes using simple, everyday ingredients. Serve with a crisp salad or steamed greens for an easy, satisfying meal.
Serves: 4
INGREDIENTS
3 leeks, sliced
2 tbsp olive oil
4 garlic cloves, crushed
1 can butter beans, drained
1 can chickpeas, drained
Pinch of chilli flakes
1 tsp veg bouillon
250ml water
1 small bunch of dill chopped
2 tbsp nutritional yeast
300g dried chickpea pasta
METHOD
In a large frying pan, heat 2 tbsp olive oil and gently cook the sliced leeks until soft. After 3 minutes, add the crushed garlic and a pinch of chilli flakes, then cook for 5 more minutes.
Tip in the chickpeas and butter beans with the leeks, stirring through the veg bouillon and 250ml water. Bring to a simmer and cook for 10minutes
Cook pasta as per instructions
Just before serving, stir through the nutritional yeast, fresh dill and pasta. Taste, adding salt and pepper if needed
Serve with salad or steamed greens.
