Asparagus, Carrots, and Olives with Penne and a Chipotle Lemon Bean Sauce - Restaurant Association o
Ingredients1 lb Penne, whole wheat (or any whole grain pasta) 3 lbs Asparagus, fresh 1 lb carrots (divided: 1/2 lb sliced, ½ lb blended in sauce) 2 onions 1 cup
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rans.ca.
Ingredients
- 1 lb Penne, whole wheat (or any whole grain pasta)
- 3 lbs Asparagus, fresh
- 1 lb carrots (divided: 1/2 lb sliced, ½ lb blended in sauce)
- 2 onions
- 1 cup Lemon Juice
- 1 cup Water
- 1-15 oz can Cannellini Beans (White Kidney), drained
- 1-2 Chipotle Peppers (Smoked Jalapenos), stems removed
- 2/3 Cup Nutritional Yeast
- 1 ½ tbsp Corn Starch
- 1-6oz can Ripe Olives
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