"A very filling meal that is delicious! Wonderful if you need something quick for your family." — BreannaDrew
Watch video tips and tricks
1 (16 ounce) package
cooked navy beans, rinsed and drained
1 1/2 cups
asparagus, cut into 1/2-inch pieces
salt and black pepper to taste
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!
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.
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!
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.
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!
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.
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.
nice but use real milk the soy tastes funny
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian White Bean 'Alfredo' with Linguine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 98
This simple chilled bean salad is dressed with olive oil and wine vinegar.
See how to make a light clam sauce with garlic, basil, and fresh parsley.
See how to make a healthy Italian-style white bean soup with fresh spinach.