1Bring a large pot of salted water to a boil, then cook your pasta until al dente, reserving 1 cup of pasta water.
2Bring a large pot of salted water to a boil, then cook your pasta until al dente, reserving 1 cup of pasta water.
3Bring a large pot of salted water to a boil, then cook your pasta until al dente, reserving 1 cup of pasta water.
4In a blender/food processor, blend 1 540ml can white kidney beans, 2 cups of thawed peas, 1/4 cup nutritional yeast, 1 cup soy milk, 1/2 loose cup of basil and mint, 1.5 tsp salt and 1.5tsp onion powder until smooth.
5In a blender/food processor, blend 1 540ml can white kidney beans, 2 cups of thawed peas, 1/4 cup nutritional yeast, 1 cup soy milk, 1/2 loose cup of basil and mint, 1.5 tsp salt and 1.5tsp onion powder until smooth.
6In a blender/food processor, blend 1 540ml can white kidney beans, 2 cups of thawed peas, 1/4 cup nutritional yeast, 1 cup soy milk, 1/2 loose cup of basil and mint, 1.5 tsp salt and 1.5tsp onion powder until smooth.
7Mix the sauce in with the pasta and reserved pasta water, along with the juice of 1/2 lemon.
8Mix the sauce in with the pasta and reserved pasta water, along with the juice of 1/2 lemon.
9Mix the sauce in with the pasta and reserved pasta water, along with the juice of 1/2 lemon.
10Finish with a drizzle of olive oil and lemon zest.
11Finish with a drizzle of olive oil and lemon zest.
12Finish with a drizzle of olive oil and lemon zest.