Open Recipes

Castellane Leek and Bean Cassoulet

Castellane Leek and Bean Cassoulet

25 minutes total

This dish is a vegan take of a classic cassoulet, using just leeks and cannellini beans. Barilla Collezione Castellane Pasta is cooked in the broth of the dish, allowing it to take on all the flavours of the sauce. Finished with a generous spoonful of nutritional yeast and parsley, it’s a hearty tasty filling dish.



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Serves 4

160g Barilla Collezione Castellane pasta
60ml olive oil
200g onion, chopped
400g leek, thickly sliced
2 garlic cloves, finely diced
1 litre vegetable stock
1 x 400g tin cannellini beans, drained and rinsed
4 tbsp nutritional yeast
25g flat leaf parsley, roughly chopped


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Heat a deep sauté pan until hot, add the olive oil and onion and cook for a couple of minutes.

Step 2

Stir in the leek and garlic, cover with a lid and cook gently for 5 minutes until just soft. Add the stock and bring to a simmer.

Step 3

Add the Castellane Pasta, cover and simmer for 8 minutes until just al dente, stirring occasionally.

Step 4

Stir in the cannellini beans, nutritional yeast and half the parsley and return to a simmer.

Step 5

Season to taste and serve with parsley sprinkled over the top.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.