Vegetarian White Bean Alfredo with Linguine

Ingredients

• Whole wheat pasta

  Dry

  18 oz or 510g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  3 cloves, minced or 9g

• Navy beans

  Mature seeds, canned

  1 ½ cup or 393g

• Soymilk

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

  1 ½ cup or 365g

• Asparagus

  Raw

  1 ½ cup or 201g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Trim woody ends from the asparagus and cut into 1/2-inch pieces. Mince the garlic, then drain and rinse the beans.
2. Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, 10–12 minutes, then drain well.
3. Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, until fragrant and just turning golden, 1–2 minutes.
4. Stir in about two-thirds of the beans and about one-third of the soy milk. Mash until thick, then whisk in the remaining soy milk to form a smooth, thick sauce.
5. Add the remaining beans and the asparagus. Simmer gently until the asparagus is tender, 3–5 minutes, then season to taste with salt and pepper.
6. Add the drained pasta to the sauce and toss until evenly coated. Serve hot.