White Bean Linguine

    White Bean Linguine

    (25)
    30min


    23 people made this

    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (25)

    by
    62

    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)

    by
    22

    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)

    by
    19

    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)

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