Vegetarian White Bean 'Alfredo' with Linguine

Ingredients

Contains: milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the linguine and cook for about 8 minutes, stirring occasionally.

2. Add the asparagus pieces to the pasta pot and cook for 3 more minutes until the linguine is al dente. Reserve a splash of the cooking water, then drain.

3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, without browning.

4. Add the cooked navy beans and soy milk to the skillet. Simmer gently over medium-low heat for about 5 minutes, stirring often.

5. Transfer the bean mixture to a blender and blend until completely smooth and creamy. Vent the lid to let steam escape, then return the sauce to the skillet.

6. Season the sauce with salt and black pepper to taste.

7. Add the drained linguine and asparagus to the sauce. Toss over low heat for 1 to 2 minutes, adding a splash of the reserved cooking water if needed to loosen.

8. Divide among six plates and serve immediately.