11 January 2010
Pasta with White Bean Sauce
I'm broke. I get paid at the end of the week, but until then I'm being very thrifty and getting to know the contents of my kitchen cupboards. At the request of my son, tonight's dinner was originally planned to be one of our favorite soups, but I realized I was missing a couple of key ingredients. And since I'm determined not to go shopping this week, a special trip to the store for only two ingredients was out of the question. I had the white beans and the pasta though, and thought a white sauce would be nice. I did a Google search for recipes and soon found my inspiration. I added a few ingredients, increased the recipe, and in less than 30 miuntes dinner was on the table with a side of red kale.
This was really easy to make, calls for simple ingredients and is surprisingly satisfying. The flavor is delicate and just slightly "cheesy" with a nice smooth texture. I hadn't made a bean sauce before tonight, but now I'm a huge fan. I know I'll be playing around with this one some more. With a little adjusting, I think it would make a great base for a Stroganoff, too.
6 T Earth Balance
3 large cloves garlic, minced
3 C or 2 15oz cans white beans (cannellini or great northern), drained and rinsed
2 C soymilk
1 t Spike seasoning
2 t nutritional yeast
splash dry vermouth or dry white wine (optional, but recommended)
salt and pepper to taste
Your favorite pasta–I won't try to guess ounces this time. Plan for 4 - 6 servings.
While pasta is cooking according to instructions, get started on the sauce. In a deep skillet, melt margarine and saute garlic for 2 minutes. Add a splash of vermouth and cook another minute or so. Put beans in food processor and add margarine and garlic, soymilk, nutritional yeast and Spike seasoning. Puree mixture until completely smooth, adding more soymilk as needed to reach desired consistency. Return mixture to the skillet and simmer on medium-low, stirring frequently for 6-8 minutes. Add salt and pepper to taste. Serve over pasta.