Vegetarian White Bean 'Alfredo' with Linguine Recipe -
Vegetarian White Bean 'Alfredo' with Linguine Recipe
  • READY IN 30 mins

Vegetarian White Bean 'Alfredo' with Linguine

Recipe by  

"A very filling meal that is delicious! Wonderful if you need something quick for your family."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  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 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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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2009

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!

Most Helpful Critical Review
Jul 12, 2010

It was bad. It was not like Alfredo at all. We were able to eat it with a lot of salt but will not be making it again.

Mar 03, 2009

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!

Feb 18, 2009

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.

Aug 03, 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!

Jan 04, 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.

Mar 03, 2009

I was a bit apprehensive about pasta with beans, but it turned out to be a pretty good, quick, and easy recipe with just a few modifications. I used what I had on hand: fresh linguine, steamed broccoli, and a can of navy beans. To make the sauce, I gently sauteed the garlic in olive oil and then added the beans, which I did not drain all the way. The beans tasted nothing like alfredo and they were pretty bland, so I added a bit of curry and lemon juice to the beans as they warmed. I did not like the sound of adding milk, so I incorporated a bit of the pasta water instead.

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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  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 77.4 g
  • 25%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 481 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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