Linguine with Sage and White Bean Sauce

[Guest guest]

* Exported from MasterCook *

 

Linguine with Sage and White Bean Sauce

 

Recipe By : " Vegan Planet " by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat (less than 15%) Quick

Vegan Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 small yellow onion -- minced

1/4 cup fresh sage leaves -- torn

1 1/2 cups cooked cannellini beans -- or one 15-oz can, drained and

rinsed

1 tablespoon balsamic vinegar

1/2 teaspoon salt

freshly ground black pepper

1/2 cup vegetable stock -- or water, or more as needed, heated

1 pound linguine

whole fresh sage leaves -- for garnish

 

Heat the olive oil in a large skillet over medium heat. Add the onion, cover,

and cook until softened, about 5 minutes. add the torn sage leaves and cook for

1 minute. Add the beans, vinegar, salt, and pepper to taste and stir to blend

the flavors.

 

Transfer to a food processor or blender, add the stock, and process until

smooth, adding more stock if necessary. Transfer to a small saucepan over low

heat and keep warm, adding more stock if the sauce is too thick.

 

Cook the linguine in a large pot of boiling salted water, stirring occasionally,

until al dente, about 10 minutes. Drain and place in a large, shallow serving

bowl. add the sauce and toss to combine. Garnish with the whole sage leaves and

serve at once.

 

Serves 4

 

" Cannellini beans flavored with sage are a popular Tuscan combination. Here they

are pureed into a creamy pasta sauce enlivened with a splash of balsamic

vinegar, a slightly sweet and syrupy aged vinegar from Modena, Italy. "

 

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 07.04.08 "

Copyright:

" 2003 "

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Per Serving (excluding unknown items): 607 Calories; 9g Fat (13.9% calories from

fat); 22g Protein; 108g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 483mg

Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 3403 0 0 0 0 0 0 3403