White Bean Vegetarian Stroganoff - cooking recipe

Ingredients

2 (16 ounce) cans cannellini or (16 ounce) cans white kidney beans, drained
12 ounces farfalle pasta
1 lb fresh asparagus, ends snapped off and cut into 2-inch pieces
White mushroom yogurt sauce
2 tablespoons olive oil
2 shallots, minced
4 cups brown button mushrooms, sliced
3/4 cup yogurt, greek
2/3 cup dry white wine
1 teaspoon vegetable bouillon, Better than Bouillon paste is best
1 cup vegetable stock
1 lemon, juice of
1/4 teaspoon mustard powder
2 tablespoons fresh parsley, trimmed and minced
1 teaspoon sea salt (to taste)
1/2 teaspoon fresh ground black pepper

Preparation

Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.