Vegetarian White Bean 'Alfredo' with Linguine

20
BreannaDrew 2

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

Ingredients

30 m {{adjustedServings}} servings 474 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 77.4g
  • 25%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

20
  1. 24 Ratings

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I liked the flavor of this a lot. It's much healthier and packs protein. The texture of the sauce wasn't as appealing. Next time I'll puree all of the beans, milk, sauteed garlic, spices/s/p, an...

This is very good - my kids really like it. I made it twice so far, and the second time I pureed all of the beans (the kids didn't eat the whole beans the first time). Also I used regular 2 perc...

My daughter is 14 and is experimenting with vegetarian meals. The taste was good, but texture with shells of the Navy beans did not make it appealing. Next time I will puree the sauce.