Pasta with Sweet Beans and Basil Cream
6 servings
Equipment
Ingredients
- 6 cups uncooked bow-tie farfalle pasta (12 oz)
- 11 ⁄2 cups frozen shelled edamame green soybeans (from 12-oz bag)
- 1 cup original-flavored soymilk
- 1 ⁄4 cup chopped fresh or 1 tablespoon dried basil leaves
- 1 tablespoon olive or vegetable oil
- 1 teaspoon salt
- 1 package 12 oz soft silken tofu
- 1 ⁄4 cup grated Parmesan cheese
Instructions
- In 5-quart Dutch oven, heat 4 quarts (16 cups) salted water to boiling.
- Add pasta; boil uncovered 6 minutes, stirring occasionally.
- Add soybeans; return to boiling.
- Cook uncovered about 6 minutes longer, stirring occasionally, until pasta is tender.
- Drain; return to saucepan.
- Meanwhile, in blender or food processor, place remaining ingredients except cheese.
- Cover; blend on high speed until smooth, stopping to scrape down sides as needed.
- Stir tofu mixture into pasta in saucepan.
- Reduce heat to low; cook about 3 minutes, stirring constantly, until warm.
- Just before serving, sprinkle with cheese and toss.
Notes / Tips / Wine Advice:
Pureed soft silken tofu gives dips and sauces like the one in this recipe the creamy, smooth texture of sour cream, without the fat—and it adds protein!
Nutritional Information
Calories: 350 kcal