6 Servings 15 min Cook
1 Cup Asparagus
1 Dash Salt
2 Cup Navy Beans
1 1/2 Cup Soymilk
1 Dash Pepper
3 Cloves, minced Garlic
16 Oz Whole Wheat Pasta
1/4 Cup Butter
Cut asparagus into 1/2" pieces.
Crush garlic.
Rinse and drain beans.
Fill a large pot with lightly salted water, and bring to a boil over high heat.
Cook pasta in boiling water, stirring occasionally, until the pasta has cooked through, about 11 minutes.
Drain well.
Meanwhile, melt the butter in a large saucepan over medium heat.
Stir in the garlic, and cook until golden brown, about 5 minutes.
Add 2/3 cup of the beans and 1/2 cup of soy milk; mash with the back of a spoon or a potato masher to create a thick paste.
Stir in the remaining soy milk to create a thick sauce.
Mix in the remaining beans and asparagus; simmer until asparagus is tender.
Season to taste with salt and pepper.
Toss pasta with the sauce, and serve.
