1/2cup raw cashews, preferably soaked for 30 minutes
115 oz canwhite beans, drained and rinsed
2tsp nutritional yeast
1/2cupreserved pasta water, or vegetable broth
12ozcooked small pasta, like elbows or shells
1/2small lemon, juiced
Heat the olive oil in a small saucepan and add the garlic. Cook for 30 seconds, stirring the entire time, taking care not to burn. Remove and set aside.
Add the oregano, salt, cashews, white beans, nutritional yeast and cooked garlic with oil into a blender and pulse 10 times until just broken down. Add in 1/3 cup of the reserved pasta water and puree until creamy and smooth. If the sauce is too thick, add in more pasta water, a tablespoon at a time.
Add the bean sauce to the cooked pasta along with the lemon juice and toss to combine. Season to taste, adding more salt/pepper as desired. Thin as needed with reserved pasta water, this pasta will thicken as it sits!
Recipe printed from Plant-Based Juniors at plantbasedjuniors.com