Caribbean Crabmeat Pasta Salad

Fruit-Topped Whole-Grain Waffles

Tempting healthified recipes.
Scrumptious photos.
70 recipes right on your desktop.

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Pasta with Sweet Beans and Basil "Cream"

Soy to the World

Soy foods may contain soy protein and isoflavones, two components with promise in lowering blood cholesterol and reducing risk of heart disease.

1 review

21 ratings

Get a triple hit of soy protein in a fresh basil-and-pasta dish that's on the table in less than 30 minutes. From eatbetteramerica.

Prep Time:5 min

Start to Finish:20 min

makes:6 servings

12	oz uncooked bow-tie (farfalle) pasta (6 cups)
1 1/2	cups frozen sweet soybeans
1	cup soymilk
1/4	cup chopped fresh or 1 teaspoon dried basil leaves
1	tablespoon olive oil
1	teaspoon salt
1	package (12 oz) soft silken tofu
1/4	cup grated Parmesan cheese

1.	In 6-quart Dutch oven, heat 4 quarts salted water to boiling. Add pasta; boil uncovered 6 minutes, stirring occasionally. Add soybeans; heat to boiling. Cook about 6 minutes longer or until pasta is tender. Drain; return to Dutch oven.
2.	While pasta is cooking, in blender or food processor, place remaining ingredients except cheese. Cover; blend on high speed, stopping blender occasionally to scrape sides, until smooth. Add to pasta in Dutch oven.
3.	Cook over low heat about 3 minutes, stirring constantly, until warm. Toss with cheese just before serving.
High Altitude (3500-6500 ft): Add soybeans the last 7 minutes of cook time in step 1.

Nutritional Information

1 Serving: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 730mg; Total Carbohydrate 54g (Dietary Fiber 6g, Sugars 3g); Protein 20g Percent Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 20%; Iron 25% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

print review with recipe

Delicious!

This was so easy to make, and turned out so delicious. I made a few modifications. I used regular extra firm tofu because I didn't have silken. It worked wonderful and made a thick and creamy sauce. I also added some more seasoning like italian seasoning and garlic powder. I also didn't have frozen soy beans, so I used frozen mixed veggies with peas, carrots, and lima beans and added a little bit of shredded italian cheese. It tastes like a cross between a thick primavera or an alfredo sauce. I will definitely make more pasta sauces using tofu and soy milk again.
Posted at 2:26 PM on May 29 2009 by Kim Hanau