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Pasta-Lima
Beans-Mushrooms with Alfredo Sauce
Bob Andersen
- Eau Claire, Wisconsin, USA
This is a recipe that occurred to me when I was trying to think
of a creative way to use lima beans.
Serving size is about 4.
The cooking time is as long as it takes to cook lima beans.
- 8 oz of pasta shells
- 3/4 cup dry lima beans
- 7 oz can of mushrooms
- 1 1/2 cups of tofu alfredo sauce
- 1/2 cup bell peppers
- 1 1/2 cups steamed vegetables
- 1 Tbsp olive oil
- Your favorite spices
Cook lima beans in boiling water until tender.
Dice yhour favorite vegetables (I include carrots, broccoli, asparagus,
etc.).
Bring 2 quarts of bater to a boil and add the pasta shells, cook until
done to taste.
While pasta is cooking, steam your vegetables, and heat 1 1/2 cups
of your favorite vegan alfredo sauce.
At the same time heat olive oil in a wok pot, cut the bell peppers
into strips and stir fry the mushrooms and bell peppers in the wok
pot.
Drain the excess water from the pasta, lima beans and vegetables
and mix in a large bowl along with the mushrooms and bell peppers.
Pour the alfredo sauce over the pasta, beans and vegetables and
mix again.
Season with your favorite spices and serve.
I used pasta shells, but I suppose other pasta shapes would work
just as well.
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