White Bean Alfredo Sauce
- Number of Servings: 4
Ingredients
2 serving Garlic, clove 0.50 cup Fresh Italian Parsley, Chopped 8 tbsp Red Star Nutritional Yeast Flakes 12 oz Silk Organic Soymilk, unsweetened 0.25 tsp Morton Lite Salt 50% Less Sodium Than Table Salt 2 cup Great Value Great Northern Beans 4 tablespoon Miyokos Cultured Vegan Butter
Prepare:
Drain cooked, canned beans in a colander in the sink, rinsing thoroughly. This will reduce sodium content by approx. 40% and I have already used those calculations in the Nutrition information.
Rinse separated parsley leaves, place in a small container and snip loosely with kitchen shears.
Peel and mince garlic cloves using a garlic press.
Cook:
In a deep, medium-sized pan, melt butter over low heat. Add minced garlic, and cook for approx. 2-3 minutes. Remove pan from heat.
Add beans and soy milk. Using an immersion blender, blend sauce until smooth. Season sauce with Morton Lite Salt and pepper. Return to heat source and heat sauce until it is warmed by simmering but not boiling. Do not allow a skin to form on the top of the sauce, stir and lower heat if this happens. The sauce should reduce and thicken; if you think, on the other hand, that your sauce is too thick, you may add more soy milk.
Once your sauce is to your liking, turn off heat and stir in minced parsley leaves and nutritional yeast, stirring well to incorporate. Place lid on pot to keep warm as you prepare your pasta. To serve, ladle sauce over pasta.
Serving Size: Makes 4 (3/4 cup) servings
Drain cooked, canned beans in a colander in the sink, rinsing thoroughly. This will reduce sodium content by approx. 40% and I have already used those calculations in the Nutrition information.
Rinse separated parsley leaves, place in a small container and snip loosely with kitchen shears.
Peel and mince garlic cloves using a garlic press.
Cook:
In a deep, medium-sized pan, melt butter over low heat. Add minced garlic, and cook for approx. 2-3 minutes. Remove pan from heat.
Add beans and soy milk. Using an immersion blender, blend sauce until smooth. Season sauce with Morton Lite Salt and pepper. Return to heat source and heat sauce until it is warmed by simmering but not boiling. Do not allow a skin to form on the top of the sauce, stir and lower heat if this happens. The sauce should reduce and thicken; if you think, on the other hand, that your sauce is too thick, you may add more soy milk.
Once your sauce is to your liking, turn off heat and stir in minced parsley leaves and nutritional yeast, stirring well to incorporate. Place lid on pot to keep warm as you prepare your pasta. To serve, ladle sauce over pasta.
Serving Size: Makes 4 (3/4 cup) servings
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 419.5 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 12.3 g
- Protein: 20.5 g
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