Bean Vegetarian Stroganoff

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (16 ounce) cans cannellini or 2 (16 ounce) cans kidney beans, drained
• 12 ounces farfalle pasta
• 1 lb fresh asparagus, ends snapped off and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 shallots, minced
• 4 cups brown button mushrooms, sliced
• 3/4 cup yogurt, greek
• 2/3 cup dry wine
• 1 teaspoon vegetable bouillon, better than bouillon paste is best
• 1 cup vegetable stock
• 1 lemon, juice of
• 1/4 teaspoon mustard powder
• 2 tablespoons fresh parsley, trimmed and minced
• 1 teaspoon sea salt (to taste)
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
• 2 add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
• 3 blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
• 4 boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
• 5 combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. serve sauce on top of pasta.