High Protein White Bean Pasta Sauce

miss me, did you? OH WAIT! there’s nobody here to actually miss me. that’s okay… i’m cataloguing my recipes and experiences for my own sake just as much as i am to share with everybody else. perhaps more for me than anything… after all, if i was really one of those bloggers who actually wanted traffic, i’d put a lot more effort on cyber-whoring myself out there. not that it’s a bad thing. some people actually make money off their blogs, and i think that’s awesome. i just don’t want to put that much effort into a blog. so anyways.

a week or so ago i wanted a white sauce on my noodles. i am sick and tired of the many different variations of tomato sauces, and i don’t have access to enough basil to make a good pesto, so i decided to try a faux white sauce. what’s the main ingredient in vegan alfredo? beans. it almost always boils back to beans.

surprisingly, it turned out pretty good.

here’s what you need.

Pasta in a High Protein White Bean Sauce

-1 Package of Whole Wheat Pasta. i’m not picky. i use what i feel like using, and have on hand. today it was rotini. tomorrow, it might be penne.
– 2 14 oz cans of White Beans, like Cannellini or Navy beans. i used Navy beans this one time, ’cause it’s what i had on hand.
– about 1 Cup Vegetable Broth
– 1 Medium Sized Sweet Onion, chopped
– 3 Cloves of Garlic, Diced
– 1 Tbsp Olive Oil
– 1/4 – 1/2 Cup of Pine Nuts (i use raw)
– 1 Tbsp Parsley, dried
– 2  Tsp Basil, dried
– Salt & Pepper, to taste

first, cook your pasta according to package directions.

then, drain and rinse your beans. put them in a pot with about 1 cup of vegetable broth, or just enough to cover them but not enough to make it soupy. turn it on Medium heat, and bring it to a boil.

meanwhile, put your olive oil in a large pot, and sautee your onion and garlic until soft or slightly translucent. add the pine nuts and sautee on low until the beans are ready.

when the beans have come to a boil, dump them in a food processor or blender and puree. (the whole thing, vegetable broth and all. that’s why it’s important to not have too much broth in there!) when processed, dump into the pot with the cooked pine nuts, garlic and onions, and stir. keeping the heat on low, stir in your  basil and parsley. you can probably use fresh herbs in this recipe- i just always use dried because it’s what i have on hand. Salt and Pepper the sauce to your taste. you can even add a little garlic salt in lieu of salt if you like your pasta a little more garlic-y.

slowly add the pasta to the pot of sauce, stirring as you go. this sauce recipe may not cover a whole box of pasta, so don’t just dump the whole thing on top.

EAT.

ENJOY.

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