Ingredients

The following ingredients have 3 Servings
  • 16 ounces pasta of choice
  • 1 bunch asparagus
  • 2 cups cooked white beans (I used navy)
  • 1/4 cup plain non dairy milk (I used almond)
  • 3 tbsp + 1 tbsp olive oil (divided )
  • 3-4 tbsp fresh lemon juice
  • 1 large white or yellow onion
  • 6 cloves garlic
  • 1/4 cup homemade cashew parmesan
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried parsley
  • 1 tsp salt (or more to taste)
  • Black pepper to taste

Instruction

  • Prep the cashew parmesan if you haven't already. If you're going to sub for nutritional yeast, just skip this step!
  • Bring a large pot of water to a boil and cook pasta according to package instructions. 
  • Mince the garlic, chop the onion, and add both to a pan with 1 tbsp of olive oil. 
  • Saute for 5-10 minutes or until slightly golden brown. 
  • Drain and rinse the white beans and add to a food processor. 
  • Transfer the onion and garlic to the food processor along with all remaining ingredients and process until completely smooth. You may need to let it run for a good 1-2 minutes to make sure it is completely smooth and no bean pieces remain. 
  • Taste and adjust seasonings as desired. 
  • To the same pan that you cooked the garlic and onion in, add the chopped asparagus and saute for 5-10 minutes or until it is your desired doneness. I like asparagus on the firm side, so I only cook it for about 5 minutes. 
  • Add the asparagus to the cooked pasta and pour the sauce on top. Stir together until well incorporated.
  • Top with red pepper flakes and more nutritional yeast or cashew parm if desired.