Bean and cream alfredo sauce
- Number of Servings: 4
Ingredients
1 1/2 c canned navy beans or northern beans, drained and rinsed1 tbsp extra virgin olive oil1 small white onion, finely chopped4 garlic cloves, minced5 large fresh sage leaves1 tbsp lemon juice1 c Soy milk1 c vegetable stock1/4 tsp ground thymesea salt, to tastefreshly ground black pepper
In a medium saucepan, heat the olive oil over medium heat. Add the onions and cook for about 5 minutes, or until the onions are softened. Add the garlic and cook for 2 more minutes. Add the beans, soy milk, vegetable stock and sage leaves. Bring the mixture to a boil over medium heat, reduce the heat and simmer for 15 minutes. Remove all but one sage leaf and add the lemon juice, thyme and salt and pepper to taste. Remove from heat.
Taking care not to burn yourself, pour the mixture into a blender and blend on high for about a minute until very smooth.
Makes 4 servings. Serve over pasta and steamed vegetables (not included in nutritional count here).
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.
Taking care not to burn yourself, pour the mixture into a blender and blend on high for about a minute until very smooth.
Makes 4 servings. Serve over pasta and steamed vegetables (not included in nutritional count here).
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.
Nutritional Info Amount Per Serving
- Calories: 189.7
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 252.0 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.9 g
- Protein: 9.4 g
Member Reviews
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CALLED2CREATE
My whole family loved this recipe. It was absolutely delicious. I used it as a base for a vegan potato chowder, so combined both chowder and alfredo recipes at the end ... fabulous!! Even my 18 yr old carnivore son loved it ... a true hit. I substituted original flavor almond milk for the soy. - 11/16/10