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This recipe makes A LOT in my opinion. My hubby and I were the only one eating it and we had TONS of leftovers. I plan to make it again but I will have to half it. I might try and take the leftover sauce and freeze it to see how it comes out.
I also have a few changes I plan to make. My husband like the flavor of the green chilies just not the texture, so I plan to blend those up as well with the beans next time. I used Monterrey Jack cheese but I think it needs a stronger cheese but something that melts well. Maybe a pepper jack to give it that kick? I’m open to suggestions on cheese but it definitely needs something else for more flavor. I will also use more garlic to help with that. Two cloves were not enough for us.
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Pasta with White (Bean)Sauce via Kitchen Stewardship
½ cup chopped onion
1- 4oz can of diced green chili peppers
2 TBPS butter
2TBPS whole wheat flour
2 cloves of garlic, minced
Black pepper to taste
1 ½ cup milk
1 ½ cup shredded cheese (Swiss or Monterrey jack)
1- 15oz can of white beans, drained and rinsed
Salt to taste
1/2lbs linguine or favorite pasta, cooked according to package
Directions:
In medium sized pot, cook onion in melted butter until tender, adding garlic at last minute. Stir in flour and pepper and cook for 2 minutes. Add the milk all at once. Cook and Stir over medium heat until bubbly and thickened and make sure not to scorch the bottom. Add cheese and stir to melt. Add the beans and canned chilies and stir to heat through. Add more milk or the cooking water from pasta if the sauce it too thick. Serve over the pasta.
You can leave the beans whole or blend with a blender.
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