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, unfortified

  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. Cut asparagus into 1/2" pieces. Crush garlic. Rinse and drain beans.
2. Fill a large pot 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.
3. 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 the remaining 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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