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.
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, and maybe some silken tofu in a food processor before simmering it. I would like it to be thick and very creamy. The idea of using beans in a sauce is great, and I'll definitely try this again! - 12 Feb 2009 (Review from Allrecipes USA and Canada)
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 percent milk instead of soy and it tasted better to us. This is going into regular rotation! - 03 Mar 2009 (Review from Allrecipes USA and Canada)
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. - 14 Feb 2009 (Review from Allrecipes USA and Canada)