Pasta with Asparagus, Cannellini Beans, and Porcini Cream

Recipe courtesy of:
Fatfree Vegan Kitchen

Pasta with Asparagus, Cannellini Beans, and Porcini Cream

It's not exactly ridiculously easy, but this recipe comes together fairly quickly when you cook the pasta at the same time as you do the sauce and asparagus.

1/2 ounce dried porcini mushrooms
1/2 cup boiling water
12 ounces pasta of choice (I used campagnelle)
1 pound asparagus, trimmed and cut into 1-inch lengths
1/2 cup light silken tofu (or firm silken)
1/2 cup plain soy milk
1 clove garlic
1 pinch nutmeg
salt and pepper -- to taste
2 teaspoons lemon juice
1 teaspoon sherry
15 ounces cannellini beans (or great northern beans), drained and rinsed

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. Pour it into a saucepan, add a pinch of nutmeg and the reserved mushroom liquid and simmer for 5 minutes. Add the lemon juice, sherry, and the drained beans. Add salt and pepper to taste. Simmer until beans are warm.

And while that's cooking, steam the asparagus until tender but crisp, about 5 minutes.

Add the asparagus to the cooked pasta and toss in the sauce. If it seems dry, add a little of the pasta cooking water. Add more salt or pepper to taste and serve.

Serves 4. Per serving: 446 Calories (kcal); 3g Total Fat; (5% calories from fat); 19g Protein; 85g Carbohydrate; 0mg Cholesterol; 258mg Sodium; 8g Fiber. Weight Watchers: 8 Flex Points.