White Bean Fettuccine Alfredo

with Mushrooms and Broccolini
Vegan
Calorie smart
A creamy delight!
Cooking time: 30 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Sauce

White beans
0 Grams
Vegetable stock cube
0 Pieces
Soy cream
0 ML

Instructions

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1 Saute
Peel and chop onion and mince garlic. Heat oil in a saucepan over medium-high heat. Fry onion for 5 minutes. Add garlic, fry for 1-2 minutes.
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2 Simmer
Add drained and rinsed white beans, water, stock cube, salt and black pepper. Bring to a boil, reduce heat to low, cover, and simmer lightly for 15 minutes.
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3 Cook pasta
Meanwhile, cook the spaghetti in boiling water until “al dente”, for about 8 minutes. Drain, reserving a bit of the cooking water at the bottom of the pot. Add a drop of oil to prevent from sticking.
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4 Prep veggies
While pasta and sauce are cooking, clean and slice mushrooms. Halve broccolinis.
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5 Fry and season
Fry mushrooms in oil in a pan until nicely browned, about 5 minutes. Add broccolinis and fry for about 3-4 more minutes until the broccolini is crisp-tender. Season with salt and pepper.
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6 Make sauce
Add soy cream to the white bean sauce. Puree until smooth with a mixer or in a blender. Season with salt to taste. Combine with cooked pasta, mushrooms and broccolinis, and serve.
Tips for fussy eaters
Serve with some grated cheese.
Pro tip
Make the sauce quite loose, as it thickens when it sits.

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