White Bean Vegetarian Stroganoff

Ingredients

• 2 (16 ounce) cans cannellini or white kidney beans, drained
• 12 ounces farfalle pasta
• 1 lb fresh asparagus, ends snapped off and cut into 2-inch pieces

White mushroom yogurt sauce

• 2 tablespoons butter
• 2 shallots, minced
• 4 cups brown button mushrooms, sliced
• 3/4 cup Greek yogurt
• 2/3 cup dry white wine
• 1 teaspoon vegetable bouillon, Better than Bouillon paste is best (optional)
• 1/2 cup water or 1 cup vegetable stock
• 1 lemon, juice of
• 1/4 teaspoon dried mustard
• 2 tablespoons fresh parsley, trimmed and minced
• 1 teaspoon sea salt (to taste)
• 1/2 teaspoon fresh ground black pepper

Directions

1. 1

   Melt butter and sweat shallots and mushrooms for 5-10 minutes on medium heat.

2. 2

   Add wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.

3. 3

   Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.

4. 4

   Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.

5. 5

   Combine yogurt and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.