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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

 
INGREDIENTS:
(American / Metric measures)
.1/2 lb. (250g) dry Linguini pasta
. sea salt for the boiling water
........
1 cup (200g) 'White / Navy' beans
1/2 cup (100g) Feta cheese (goat milk preferred)
1 cup (250ml) milk (1-2%) or other non-dairy choice
1/4 cup (60ml) mild 'Ajvar' spread (mostly a roasted red pepper purée)
......
1/2 cup (90g) Parmesan cheese, grated
1/2 cup (20g) flat, Italian parsley leaves








PREPARATION:



. Prepare a large pot of boiling water.  Add the sea salt. 
. Meanwhile, in a blender: combine the beans, feta cheese, milk and 'Ajvar' or roasted red pepper and blend until smooth.
. Start cooking the pasta usually for about 5 minutes depending on brand chosen.
. Meanwhile, pour the cheesy bean sauce into a large saucepan over MEDIUM heat and bring it  to a slight boil.  Turn off the heat while your pasta is cooking.



. Add the Parmesan cheese and some of the parsley into the sauce and give it a quick stir.



. When the pasta has reached the 'al dente' stage, drain it well and add it immediately into the creamy mixture.  Cover the pot for about 2 minutes so that the pasta will soak up all that creaminess. 








Plate your linguini with a little more grated parmesan and garnish with the remaining parsley.


Buon appetito.


Flavourful wishes,
Foodessa


Comments ... ??? ...or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com


Go HERE for more SAVOURY creations.




Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Other tasty PASTA inspired dishes that may interest you:
- CAULIFLOWER MUSHROOM Faralle PASTA 
- PARSLEY sun-dried TOMATO PESTO on PASTA
- Pasta Sausage Limoncello CARBONARA