Lemon Sauce With Navy Beans And Pasta - cooking recipe

Ingredients

1/4 cup onion, diced
1/8 cup celery, diced
4 carrots, sliced
4 ounces mushrooms, Portabella
1 garlic clove, minced
1/2 cup vegetable broth
15 1/2 ounces navy beans, drained
1/4 cup butter
6 tablespoons lemon juice
2 basil leaves
2 teaspoons Thai basil
1 teaspoon sugar
6 ounces angel hair pasta, preferably wheat
salt and pepper

Preparation

Pre-heat a large saute pan over medium heat. Also, bring a pot of water to boil.
Add one tablespoon of the butter to the saute pan along with the onions and celery stalk. Cook until the onions start to brown and add the carrots and mushrooms. Allow the carrots to cook for approximately 5 minutes until they are slightly soft. Add the garlic and vegetable broth and cover. Continue cooking for 5-7 minutes until the carrots are soft. By this time, the water should be boiling. Add the pasta.
Add the Beans, remaining butter, lemon juice, basil, Thai basil and sugar to the pot. Allow to cook until the sauce has thickened which will take approximately 7-8 minutes. Add salt and pepper to taste.
Serve with pasta. Sprinkle with flax seed and sesame seed, if desired.