Creamy cannellini fettuccine alfredo

This vegan fettuccine alfredo uses cannellini beans to make a creamy, savory sauce with lemon and nutritional yeast. It is an easy pasta meal for lunch or dinner and pairs well with simple vegetables on the side.

Ingredients

• 2 tbsp extra-virgin olive oil
• ½ yellow onion (minced)
• 2 garlic cloves (finely sliced)
• 1 tsp red chili flakes
• 1 can cannellini or navy beans (rinsed and drained)
• Juice of 1 lemon
• 1 tbsp nutritional yeast
• 1 cup vegetable stock (hot)
• Sea salt and freshly cracked black pepper (to taste)
• 13 oz fettuccine or other pasta shapes
• Zest of 1½ lemon
• 1 handful of parsley leaves (finely chopped)
• Freshly cracked black pepper

Method

1. Heat the olive oil in a large skillet over medium-low heat. Add the onion and stir-fry for 2 minutes or until just soft. Then add in the garlic, chili flakes and beans and continue to cook for an additional 5 minutes, until the vegetables have softened, adding a splash of water if necessary.
2. Transfer the sautéed bean mixture into a food processor. Add in the lemon juice and nutritional yeast, and pulse until it reaches a chunky consistency.
3. Set the food processor on slow speed and gently pour in the stock, a little at a time, and continue to blend until the sauce reaches a creamy texture. Season with a generous pinch of sea salt and freshly cracked black pepper to taste.
4. Bring a large pot of lightly salted water to a boil, and as soon as the water boils, fold in the pasta and cook until al dente, about 7 to 8 minutes for fettuccine. Remove 1⁄4 cup (60 ml) of water from the pot and set aside.
5. Remove the pot from the heat and drain the pasta. Return the pasta to the pot, stir in the vegan alfredo sauce and toss gently to combine all the ingredients, adding a little of the reserved pasta water until reaching a velvety sauce consistency.
6. Top the fettuccine with lemon zest, chopped parsley and freshly cracked black pepper and serve.