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.


You'll Need:

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.

Method:

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.

a new name for the color of my favorite sweater

canned peas, for some unknown reason i picked up a can a while ago. i was searching my cupboard for inspiration last night and came across this lowly can with a label of emerald green. i thought to myself: i love green peas; they would be good in a thai peanut sauce with zucchini and mushrooms over rice. my suspicions began after i opened the can (note: that is not an actual picture of my canned peas, but an exact likeness). the little balls of protein waiting patiently in that tin were not of fresh emerald, but sickly yellow-green. i tried not to give this disappointing color much thought and continued to drain and rinse the peas. then the smell hit me. you know the one, every canned vegetable possesses this scent that is most akin to salad mix that has started to go and is all brown and slimy. again i gave the humble peas the benefit of the doubt. i heated up a pan on the stove and added the peas to warm up. at this point i was starting to lose my confidence in the green goodness. the peas seemed only to be getting soggy and gooshy in the pan. a taste was in order. and then the peas were in the garbage and i had decided i would never again waste my money on canned peas. the taste was completely offensive and the texture was worse. i realized the color of those canned peas was what is referred to as pea green, which has always confused me. delicious fresh green peas are the color of summer and grass and freshness. no, that color we call pea green should actually be called canned pea green. gross.