 Pasta with Sweet Beans and Basil "Cream"
Prep: 5 min
Cook: 15 min
Makes 1 serving (3/4 cup)
Ingredients:
12 ounces (6 cups) uncooked farfalle (bow-tie) pasta
1½ cups frozen sweet soybeans (edamame)
1 cup soymilk
¼ cup chopped fresh basil leaves or 1 tablespoon dried basil leaves
1 tablespoon olive oil
1 teaspoon salt
1 package (12 ounces) soft silken tofu
¼ cup grated Parmesan cheese
Directions:
1. Heat 4 quarts salted water to boiling and 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 saucepan.
2. While pasta is cooking, place remaining ingredients except cheese in blender or food processor. Cover and blend on high speed until smooth, stopping to scrape sides as needed. Add to pasta in saucepan.
3. Cook over low heat about 3 minutes, stirring constantly, until warm. Toss with cheese just before serving.
Special Instructions for High Altitude (3500-6500 ft):
Add soybeans the last 7 minutes of cook time in step 1.
Nutritional Information:
1 Serving: Calories 350 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 5mg; Sodium 510mg
Courtesy of 8th Continent® soymilk
Recipe from the Betty Crocker Healthy Heart Cookbook, now available in bookstores.
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