Pasta with Asparagus, Cannellini Beans, and Porcini Cream

Name: Pasta with Asparagus, Cannellini Beans, and Porcini Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams asparagus, trimmed and cut into 1-inch lengths; 425 grams cannellini beans (or great northern beans), drained and rinsed; 14 grams dried porcini mushrooms; 1 clove garlic; 2 teaspoons lemon juice; 1 pinch nutmeg; 6 servings salt and pepper, to taste; 1 teaspoon sherry; 118 milliliters light silken tofu (or firm silken); 118 milliliters plain soymilk; 118 milliliters boiling water; 340 grams pasta (I used campagnelle but could use gluten-free or whole wheat spirals)

Pasta with Asparagus, Cannellini Beans, and Porcini Cream might be just the main course you are searching for. This recipe makes 6 servings with 285 calories, 15g of protein, and 1g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. A mixture of soymilk, lemon juice, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the silken tofu you could follow this main course with the Silken Chocolate Tofu Mousse as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pour the boiling water over the mushrooms and soak until they are completely rehydrated, about 20 minutes. Strain them through a fine sieve or a coffee filter, catching and reserving the liquid; rinse them if gritty and chop. Set aside. Meanwhile, cook the pasta in a large pot of boiling water until al dente. When it’s done, drain it, reserving 1/2 cup of the cooking water, and put pasta into a serving bowl. While the pasta’s cooking, blend the silken tofu, soymilk, and garlic until smooth.

Ingredients you will need

Silken Tofu