1Bring a large pot of salted water to a boil, then cook your pasta until al dente, reserving 1 cup of pasta water.
2In 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.
3Mix the sauce in with the pasta and reserved pasta water, along with the juice of 1/2 lemon.
4Finish with a drizzle of olive oil and lemon zest.