OK, let's try this again. The other night I made Pasta Italiano from Chloe's Kitchen, but tossed in a moldy tomato at the end without noticing it was bad, and ruined the entire dish.
So I tried again tonight, because it's really a pretty quick and easy dish with a nice creamy sauce made with soy milk, olive oil, and white beans, and colorful vegetables to give it a nice presentation (asparagus and cherry tomatoes).
There's only one problem: If I make this again I really need to omit the dried thyme altogether. I actually, as it turns out, don't like thyme. In fact, thyme tastes a bit like something old and moldering.
I already knew I wasn't a big fan of rosemary, and I guess we can add thyme to the list. I'm clearly not big on the herbs. Give me garlic, and apparently I'm good.
I also only had one can of cannelini beans, so I used a can of garbanzos for the second can of beans. (I pureed the cannelinis for the sauce and tossed the garbanzos into the pasta at the end , whole.) I would, in future, make sure to have enough cannelini beands for both parts of the recipe. They just have a smoother flavor that works better and lets the asparagus shine through more.
If you love thyme and you love garbanzos, then just ignore me, but when I make it again (and I can imagine I will, or even just the sauce for other uses) I will make these adjustments.
Maybe third time will be the charm on this recipe?