Reviewed: Mar. 14, 2013

We love Alfredo, so I was excited to try this recipe. The first time around I didn't think too much of it, however I'm happy that I gave it a second try. I used evaporated low fat milk per one of the reviewers suggestions & (by accident) used two cans of cannellini beans which thickened the sauce nicely. I did blend the beans to a puree before adding to the garlic. It passed a picky 5 year old's test, so I'm keeping this one in rotation!

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Reviewer:

bmxsara

Reviewed: Apr. 11, 2011

Surprisingly delicious! I couldn't help but add a little parmesean cheese, and I was skeptical about a bean sauce. We loved it!

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4 users found this review helpful

Reviewer:

brittmichelle

Reviewed: Apr. 20, 2009

This was so creamy and wonderful. I added some grated parmesan on top and some black pepper and red pepper flakes. Delicious and definitely a keeper! Made me feel not so guilty about making alfredo and could be a good way to sneak some beans into a kiddo's diet.

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Reviewer:

k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

Reviewed: Jul. 28, 2009

This tasted great! To me, almost exactly like alfredo, but much healthier. I substituted almond milk for the soy, and coconut oil for the butter and it came out delicious. I blended the "alfredo" up with a hand blender... The consistency was perfect. This is an excellent recipe for anyone, but of special interest to those veg*ns who are looking for a good alfredo sauce.

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Reviewer:

daal

Reviewed: May 26, 2010

This sauce is great. This will be a regular in my house. I did pureed it and I like it much better. I also added a onion with the garlic and fresh parsley at the end.

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Reviewer:

Pattieboo

Reviewed: Jun. 16, 2010

For health reasons, I have been recently eating a mostly vegetarian diet and avoiding dairy. I've been trying to find recipes that my family and I can both eat, without me having to make 2 separate meals. This recipe was quite good. I used Bestlife buttery spread instead of the butter, and Trader Joe's Orgnanic Whole Grain Drink instead of soy milk. I didn't have a whole package of pasta, so I used one 15 oz can of navy beans and 1 cup of the grain drink. I pureed them both together to make it all smooth, because I knew there was no way my kids would go for the beans. (I also left out the asparagus and served broccoli on the side.) My 12 yr old son's favorite meal is shrimp alfredo linguine; I didn't use shrimp this time, but he liked the pasta! He had no clue that the sauce was made of beans! As far as that goes, my husband didn't suspect anything either. Taste-wise, I personally would give this 3 or 3.5 stars, but if this can fool the pasta lover in my household, then it gets 4 stars from me!

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Reviewer:

HBAnderson

Reviewed: Jul. 5, 2010

This recipe is really good, but the calories posted are WAY off. I scaled the butter back by half and used fat free evaporated milk (comes in 12 oz cans, so it's perfect!) instead of the soy, but the calories I got in my calorie tracker (myfitnesspal.com, looooove it) said 427, only 14 calories different than the 441 listed.

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Reviewer:

deeray82

Cooking Level: Expert

Living In: Davis, California, USA

Reviewed: Jul. 30, 2010

My husband likes this. This is a great, healthy alternative to Alfredo, and it's vegan if you use soy milk & vegan margarine (I use Blue Bonnet Light Spread). It does need a bit more seasoning though and less milk. I like to add lemon pepper, crushed red pepper and oregano. I also used zucchini & yellow squash instead of asparagus to cut down cost. Yummy!

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Reviewer:

Kristy Parker

Cooking Level: Intermediate

Home Town: La Porte City, Iowa, USA

Living In: Waterloo, Iowa, USA

Reviewed: Jun. 22, 2011

I increased the amount of beans to 3 cups and used unsweetened almond milk, 2 cups. I still didn't have enough sauce for an entire pound of pasta. I also added quite a bit more garlic and a lot of salt and pepper. I enjoyed it a lot!

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Reviewer:

pixi

Cooking Level: Expert

Reviewed: Jan. 3, 2010

Made this last night and my daughter and I liked it alot. It is a little on the bland side so we were generous with the salt and peeper. I also added some chopped fresh parsley. We were out of soy milk, so I used reconstituted dry milk. As some of the other reviewers said, it is a thin sauce, so I thickened it with a flour/water mixture for a truer "Alfredo" texture. We served this with a side vegetable and a salad so we left out the asparagus, but it still tasted very good. My daughter begged for the leftovers for lunch today and it tasted even better - definitely making this again.

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