Directions:
- Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
- Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
- Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
- Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
- Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.56 Kcal (2071 kJ) | ||
| Calories from fat | 75.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.42g | 13% | |
|---|---|---|---|
| Cholesterol | 5.97mg | 2% | |
| Sodium | 9959.32mg | 415% | |
| Potassium | 869.62mg | 19% | |
| Total Carbs | 80.42g | 27% | |
| Sugars | 11.26g | 45% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 10.69g | 21% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 74.7mg | 415% | |
| Calcium | 130.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 96.82 Kcal (405 kJ) | ||
| Calories from fat | 14.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 13% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 2% | |
| Sodium | 1949.82mg | 415% | |
| Potassium | 170.25mg | 19% | |
| Total Carbs | 15.75g | 27% | |
| Sugars | 2.2g | 45% | |
| Dietary Fiber | 1.08g | 22% | |
| Protein | 2.09g | 21% | |
| Vitamin C | 4.3mg | 36% | |
| Iron | 14.6mg | 415% | |
| Calcium | 25.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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