Miso-Leek Pasta

Preheat oven to 400°F. Combine leeks, onion, garlic, 1 tbsp olive oil, and 2 tbsp water in baking dish and cover with foil. Roast until very soft, 30 to 35 minutes.

Meanwhile, combine breadcrumbs and just ½ tbsp Calabrian chiles in medium saucepan over medium heat, stirring frequently, until crispy, 3 to 5 minutes. Transfer to small bowl and wipe saucepan clean.

In same saucepan, bring salted water to boil. Add cavatappi and cook until al dente, 8 to 10 minutes. Reserve ½ cup pasta water, drain pasta, and set aside.

Squeeze roasted garlic from peels into now-empty saucepan. Add cooked leek mixture, vinegar, miso, cream cheese, herb garlic cheese, and pasta water and whisk over medium-low heat until smooth. Stir in cooked pasta, cannellini beans, and arugula and cook until heated through and arugula is wilted, 3 to 4 minutes.

Divide pasta between bowls and sprinkle with Calabrian breadcrumbs. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.