In the original version of this simple but elegant dish, the pasta is enveloped in a rich cream sauce. I’ve streamlined it by making a creamy sauce of low-fat white beans instead.

Serves: 6

• 12 ounces farfalle (bowtie pasta)
• 2 cups cooked or one 15- to 16-ounce can drained
  and rinsed cannellini (large white beans)
• 3/4 cup rice milk
• 1 tablespoon extra-virgin olive oil
• 3 to 4 cloves garlic, minced
• 1/4 cup dry white wine
• 8 ounces baby bella or crimini mushrooms, sliced
• 1/2 cup reconstituted sun-dried tomatoes (not oil-cured)
• Salt and freshly ground pepper to taste
• Minced fresh parsley for garnish
• Vegan Parmesan cheese ^[1], optional

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, combine the beans and rice milk in a food processor. Process until very smoothly pureed. Set aside until needed.

Heat the oil in a medium saucepan. Add the garlic and sauté over low heat until golden. Add the wine and mushrooms and cook over medium heat, covered, until the mushrooms are done, about 5 minutes. Stir in the dried tomatoes and the bean puree. Slowly bring to a simmer, then cover and simmer gently for 5 minutes.

Combine the pasta with the bean sauce in a large serving container and toss gently until well combined. Season to with salt and pepper and toss again. Serve at once. Sprinkle the top of each serving with a little parsley, and pass around some Vegan Parmesan cheese for topping if desired.

• Here are more hearty vegan pasta recipes. ^[2]
• Find more of VegKitchen’s Vegan Dinner Recipes ^[3] and Pasta Entrées ^[4].