Tuesday, June 21, 2011

White Bean Pasta with Broccoli and Squash

Pasta with alfredo sauce was always one of my favorites, but lately I am not always huge fan of how large amounts of dairy makes me feel. After remembering the lovely creamy texture I got from my last batch of Pasta y Fagioli, I decided to give white beans a try for a pasta sauce. Now this is not alfredo sauce, but I think it makes a great substitute, and it's jam packed full of protein! Experiment with your favorite pasta shapes and veggies.

There's no picture of this recipe, unfortunately. I've been working two jobs lately and made this sauce to keep in the fridge for quick reheating throughout the week, and simply never had the time or desire to make a plate all pretty-style for picture taking.

The squash I used here came picked straight from the vine into my husband's hand by one of his friends he ran into while coming home from the farmer's market (I haven't been able to go - second job). She was tending to a community garden in the Westside area of Kansas City. He traded a bottle of my homebrew kombucha (ginger/blueberry flavor) for it - the squash was used two days later. Nothing quite like fresh picked produce! Thanks, Julie.

This sauce really comes together quickly and easily and makes for an awesome quick meal. Leftovers reheat nicely in a saucepan, perhaps using a bit more milk. Make this vegan by using vegan butter.

White Bean Pasta with Broccoli and Squash
  • 4 tablespoons butter
  • 1 onion, thinly sliced
  • 1 tablespoon minced fresh garlic
  • 3 cups cooked white beans (navy, cannellini, great northern)
  • 2 cups plain, unsweetened soy, almond or rice milk (I used almond)
  • 2 cups small broccoli florets
  • 1 medium sized squash, cut into half-moons
  • 1/2 teaspoon sea salt, to taste
  • 1 teaspoon ground black pepper, to taste
  • 1 teaspoon crushed red peppers, to taste
  • parmesan cheese and/or fresh minced parsley(optional)
  • 12 ounces pasta, cooked (I used linguine)
Melt the butter in a large pot and saute the onion over medium heat for about five minutes, until soft and translucent. Meanwhile, in a blender, add in the beans and milk. Blend until it makes a smooth, thick sauce. Add the sauce to the pot with the onions, along with the broccoli, squash, garlic and seasonings. Cover and let simmer over low heat, stirring frequently to ensure the sauce does not stick to the bottom of the pan, until the squash and broccoli are tender to your liking, about ten minutes. Toss with pasta, adjust seasonings, and garnish with parmesan cheese and/or parsley.

4 comments:

  1. Yikes, you might be busier than I am. Good luck with all those jobs.

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  2. Incredible,nutritious dish, yumm!

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  3. oh yum! what a hearty and delicious pasta!

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