Ingredients
-Sauce: Blend 2 cans white beans, 1/2 cup nutritional yeast, 1 cup vegetable broth, big spoonful of garlic, juice of 1 lemon, 2 Tbsp olive oil, and onion powder, salt and pepper to taste
-16 oz of penne pasta
-1 bunch of asparagus cut up and cook and cover for a few minutes with olive oil, diced onion, garlic, salt and pepper
-Mix it all together in a giant skillet and then add as much red pepper flakes as you want and top with vegan parm and fresh basil
(Sorry I don’t have super exact measurements I just taste as I go) This makes me dinner for basically a whole week
