Pasta Miss ALFREDO with no cream

Usually leaner, sleeker and slightly more health conscious than Mr. heavy cream Alfredo...

Miss Alfredo offers you an amazing flavourful rosé pasta sauce oozing of CHEESY CREAMINESS.

A practically guiltless Linguine...

made with legumes and milk or other non-dairy liquids.

Before we get to the recipe...

let me introduce you to one of my fine pantry staples:

 

Is it...a Navy bean or is it...a White bean?

For as long as I've been using these beans I've always logically called these legumes 'White' beans.  However, later I was informed that they were usually called the 'Navy' bean.

As usual...I dragged my curious self through cyber space once more to get more info on why a 'White' bean could possibly be called 'Navy'.  Well, for those like myself that weren't in the loop...in turns out that way back in the early 20th century...the United States Navy had used this bean as a staple to their meals...hence, the name 'Navy'...that's easy enough...now what's so hard to comprehend?!?

What's not so simple to retain are the following names it also falls under:

Great Northern...

Rainy River...... Robust............. Michelite......and also the Sanilac.

Has anyone ever heard of so many names for one simple WHITE bean?

For now, I'll stick to the name I'm most familiar with -- WHITE.

These small, white coloured beans are rich in fibre as well as being very high in protein. The real bonus is that it's practically free of fat!

They are also a very good source of folate, manganese and vitamin B1 as well as the minerals phosphorus, copper, magnesium and iron.

I love this bean because not only will it keep my cholesterol in check it will double duty as a blood sugar stabilizer.

For more reliable info on this incredible bean and its benefits...here is a mouthful.
***

At our table, we devour pasta at least once, if not twice per week.  We may want it more often...but, we are reasonable when it counts...especially if we want to end our meal with a tiny sweet treat ;o))
I make so many free-style pasta preps...that it has been difficult to have it always recorded to be shared with others.  Lately, though I've been putting in a little more effort so that you can taste the same pasta enjoyments as we do.  Keep in mind...that all the recipes have criterias:...it has to be simple to prepare...as guiltless as possible and of utmost flavour to please our discerning palates.

In addition, his sauce can be enjoyed with any gluten-free pasta or other grains.

So...let's start creaming those white beans...

Pasta Miss ALFREDO

serves 2 main courses / 4 small entrées

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INGREDIENTS:
(American / Metric measures)
. 1/2 lb. (250 gr) 'Linguini' pasta, uncooked
........
. 1 cup (200gr) 'White / Navy' beans
. 1/2 cup (100gr) mild Feta cheese
. 1 cup (250ml) low-fat milk * (1-2%)
. 1/4 cup (60ml) mild 'Ajvar' **
......


. 1/2 cup (90gr) grated Parmesan 'Reggiano' cheese
. 1/2 cup (20gr) flat parsley leaves
.................................................

* non-dairy additions: Soy, Almond and Rice milks...all have been used successfully.

** 'Ajvar' Turkish spread of selective puréed vegetables was fully explained here. If you want to find a substitute...use a large roasted red pepper.

PREPARATION:

Preparation time: about 30 minutes

. Prepare a large pot for boiling water...to then receive the Linguini or Spaghetti.  Add a good pinch of salt.

. Meanwhile, in a blender: combine the beans, feta cheese, milk and 'Ajvar' or roasted red pepper and blend until smoothly puréed.

. Start cooking the pasta usually for about 5 minutes depending on chosen brand.

. Meanwhile...pour the cheesy bean sauce into a large saucepan over medium heat.  Bring to a slight boil. Turn off the heat while your pasta is cooking.

. Add the Parmesan cheese into the liquid sauce...give it a quick stir and add most of the parsley leaves while keeping a few left to the side for garnishing the plates.

. When the pasta has reached the 'al dente' stage...drain well and add it immediately into the creamy mixture.  If really necessary...add a little salt and peeper to satisfy your personal taste.  Cover the pot for about 2 minutes so that the pasta will soak up all that creaminess and flavour.

Plate your linguini with a little more grated Parmesan and top it with a touch of parsley.

Buon appetito.


Flavourful wishes,

Foodessa

Other tasty PASTA inspired dishes that may interest you:

- CAULIFLOWER MUSHROOM Faralle PASTA 
- PARSLEY sun-dried TOMATO PESTO on PASTA
- Pasta Sausage Limoncello CARBONARA