White Bean Vegetarian Stroganoff |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe in a blog and modified it a bit. I've modified it to include the beans as suggested. I've also replaced olive oil with butter as it's easier to switch to vegan and the olive oil is just as good as butter, but lighter. If you don't have greek yogurt you can use plain yogurt that has been drained in cheesecloth for at least a few yours. Ingredients:
2 (16 ounce) cans cannellini or 2 (16 ounce) cans white kidney beans, drained |
12 ounces farfalle pasta |
1 lb fresh asparagus, ends snapped off and cut into 2-inch pieces |
2 tablespoons olive oil |
2 shallots, minced |
4 cups brown button mushrooms, sliced |
3/4 cup yogurt, greek |
2/3 cup dry white wine |
1 teaspoon vegetable bouillon, better than bouillon paste is best |
1 cup vegetable stock |
1 lemon, juice of |
1/4 teaspoon mustard powder |
2 tablespoons fresh parsley, trimmed and minced |
1 teaspoon sea salt (to taste) |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
2. Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
3. Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
4. Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
5. Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.
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