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Pasta with Sweet Beans and Basil "Cream"

Pasta with Sweet Beans and Basil "Cream"
Recipe Tip
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.

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

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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 9:24 AM on November 23 2011 by Kim Hanau
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