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READY IN 30 mins

Vegetarian White Bean 'Alfredo' with Linguine

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

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Original recipe makes 6 servings Change Servings

1 (16 ounce) package linguine pasta
1/4 cup butter
3 cloves garlic, minced
2 cups cooked navy beans, rinsed and drained

1 1/2 cups soy milk
1 cup asparagus, cut into 1/2-inch pieces
salt and black pepper to taste

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Directions

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.
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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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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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!

—Jane Dough

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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.

—Celeste

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20 Ratings

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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!

—LindaMock

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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.

—thmpla1

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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!

—Kristy Parker

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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.

—tertullian007

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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.

—NonnaNaz

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Feb 18, 2009

nice but use real milk the soy tastes funny

—joejoe

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Nutrition

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
546 mg
22%

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

Nutritional Information

Vegetarian White Bean 'Alfredo' with Linguine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 474
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 5.5g 27 %
Cholesterol 20mg 7 %
Sodium 546mg 22 %
Potassium 516mg 14 %
Total Carbohydrates 77.4g 25 %
Dietary Fiber 7.8g 31 %
Protein 19.2g 38 %
Sugars 5.6g
Vitamin A 8 %
Vitamin C 4 %
Calcium 10 %
Iron 47 %
** Thiamin 26 %
Niacin 56 %
Vitamin B6 17 %
Magnesium 34 %
Folate 125 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.