I liked the flavor of this a lot. It's much healthier and packs protein. The texture of the sauce wasn't as appealing. Next time I'll puree all of the beans milk sauteed garlic spices/s/p and maybe some silken tofu in a food processor before simmering it. I would like it to be thick and very creamy. The idea of using beans in a sauce is great and I'll definitely try this again!
I liked the flavor of this a lot. It's much healthier and packs protein. The texture of the sauce wasn't as appealing. Next time I'll puree all of the beans milk sauteed garlic spices/s/p and maybe some silken tofu in a food processor before simmering it. I would like it to be thick and very creamy. The idea of using beans in a sauce is great and I'll definitely try this again!
This is very good - my kids really like it. I made it twice so far and the second time I pureed all of the beans (the kids didn't eat the whole beans the first time). Also I used regular 2 percent milk instead of soy and it tasted better to us. This is going into regular rotation!
My daughter is 14 and is experimenting with vegetarian meals. The taste was good but texture with shells of the Navy beans did not make it appealing. Next time I will puree the sauce.
My husband likes this. This is a great healthy alternative to Alfredo and it's vegan if you use soy milk & vegan margarine (I use Blue Bonnet Light Spread). It does need a bit more seasoning though and less milk. I like to add lemon pepper crushed red pepper and oregano. I also used zucchini & yellow squash instead of asparagus to cut down cost. Yummy!
Made this last night and my daughter and I liked it alot. It is a little on the bland side so we were generous with the salt and peeper. I also added some chopped fresh parsley. We were out of soy milk so I used reconstituted dry milk. As some of the other reviewers said it is a thin sauce so I thickened it with a flour/water mixture for a truer "Alfredo" texture. We served this with a side vegetable and a salad so we left out the asparagus but it still tasted very good. My daughter begged for the leftovers for lunch today and it tasted even better - definitely making this again.
I was a bit apprehensive about pasta with beans but it turned out to be a pretty good quick and easy recipe with just a few modifications. I used what I had on hand: fresh linguine steamed broccoli and a can of navy beans. To make the sauce I gently sauteed the garlic in olive oil and then added the beans which I did not drain all the way. The beans tasted nothing like alfredo and they were pretty bland so I added a bit of curry and lemon juice to the beans as they warmed. I did not like the sound of adding milk so I incorporated a bit of the pasta water instead.
This was so creamy and wonderful. I added some grated parmesan on top and some black pepper and red pepper flakes. Delicious and definitely a keeper! Made me feel not so guilty about making alfredo and could be a good way to sneak some beans into a kiddo's diet.
nice but use real milk the soy tastes funny
This recipe is really good but the calories posted are WAY off. I scaled the butter back by half and used fat free evaporated milk (comes in 12 oz cans so it's perfect!) instead of the soy but the calories I got in my calorie tracker (myfitnesspal.com looooove it) said 427 only 14 calories different than the 441 listed.
It was bad. It was not like Alfredo at all. We were able to eat it with a lot of salt but will not be making it again.
