White Bean Linguine

White Bean Linguine

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White beans and soy milk mashed into a paste then served over linguine pasta and asparagus spears. Seasoned with salt, pepper and garlic. Different but tasty.


Serves: 6 

  • 500g linguine pasta
  • 70g butter or margarine
  • 3 cloves garlic, minced
  • 2 cups cooked white beans, rinsed and drained
  • 1 1/2 cups soy milk
  • 1 cup asparagus, cut into 1cm pieces
  • salt and black pepper, to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Fill a large saucepan 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 enough 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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