Vegetarian White Bean 'Alfredo' with Linguine recipe

All Recipes Main Dish Recipes Pasta

Ingredients

1 (16 ounce) package linguine pasta
¼ cup butter
3 cloves garlic, minced
2 cups cooked navy beans, rinsed and drained
1 ½ cups soy milk
1 cup asparagus, cut into 1/2-inch pieces
salt and black pepper to taste

Nutrition Info

473.6 calories
carbohydrate: 77.4 g
cholesterol: 20.3 mg
fat: 10.9 g
fiber: 7.8 g
protein: 19.2 g
saturatedFat: 5.5 g
servingSize: -
sodium: 481.3 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

A very filling meal that is delicious! Wonderful if you need something quick for your family.

Do you like the recipe? Share this tasty recipe!