Vegetarian White Bean Alfredo with Linguine

Ingredients

• Asparagus

  Raw

  1 cup or 134g

• Salt

  Table

  1 dash or 0.4g

• Navy beans

  Mature seeds, canned

  2 cup or 524g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  1 ½ cup or 365g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  3 cloves, minced or 9g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Butter

  Unsalted

  ¼ cup or 57g

Directions

1. Trim the asparagus and cut into 1/2-inch pieces. Mince the garlic. Rinse and drain the beans.
2. Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, about 10–12 minutes, then drain well.
3. While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, until fragrant and just starting to turn golden, 1–2 minutes.
4. Stir in about 2/3 cup of the beans and 1/2 cup of the soy milk; mash with a spoon or potato masher to form a thick paste. Whisk in the remaining soy milk to make a smooth, thick sauce.
5. Stir in the remaining beans and the asparagus. Simmer gently until the asparagus is tender, 3–5 minutes. Season to taste with salt and pepper.
6. Add the drained pasta to the sauce and toss until evenly coated. Serve hot.