- 1 (16 ounce) package linguine pasta
- 1/4 cup butter
- 3 cloves garlic, minced
- 2 cups cooked navy beans, rinsed and drained
- 1 1/2 cups soy milk
- 1 cup asparagus, cut into 1/2-inch pieces
- salt and black pepper to taste
- Fill a large pot with lightly salted water, and bring to a boil over high heat. Cook pasta in boiling water, stirring occasionally, until the pasta has cooked through, about 11 minutes. Drain well.
- Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add 2/3 cup of the beans and 1/2 cup of soy milk; mash with the back of a spoon or a potato masher to create a thick paste. Stir in the remaining soy milk to create a thick sauce. Mix in the remaining beans and asparagus; simmer until asparagus is tender. Season to taste with salt and pepper. Toss pasta with the sauce, and serve.
05/09/2018
recipepes.com
Vegetarian White Bean 'Alfredo' with Linguine, recipe
PT15M
PT1H
5
455 calories
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