Vegetarian White Bean ‘Alfredo’ with Linguine

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.

Course Breakfast

Cuisine French