Ingredients:

  • 1 can (15 oz/425g) Cannellini beans, rinsed and drained
  • 1/2 cup (120ml) Vegetable broth, low sodium
  • 1/4 cup (25g) Nutritional yeast
  • 2 whole heads of Garlic, peeled and thinly sliced (about 20-24 cloves)
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp Dried oregano
  • 1 sprig Fresh Rosemary, finely minced
  • 1 lb (454g) Fettuccine or Linguine
  • 1/2 cup Fresh parsley, chopped
  • 1/2 Lemon, zested and juiced
  • 1 pinch Red pepper flakes

Instructions:

  1. Blend the base. Combine the rinsed cannellini beans, vegetable broth, and nutritional yeast in your blender. Blitz on high for 60 seconds until the mixture is completely smooth. Note: It should look like heavy cream.
  2. Boil the water. Bring a large pot of heavily salted water to a boil. Cook the fettuccine for 8 to 10 minutes until al dente.
  3. Save the liquid. Before draining, dunk a measuring cup into the pot to reserve 1/2 cup of starchy pasta water.
  4. Start the garlic. Place the sliced garlic and olive oil in your cold skillet. Turn the heat to medium low.
  5. Watch the color. Sizzle the garlic for 5 to 7 minutes until it reaches a golden mahogany color. Note: If it starts smelling burnt, pull it off the heat immediately.
  6. Bloom the herbs. Add the rosemary and dried oregano to the garlic oil. Stir for 45 seconds until the kitchen smells like a garden.
  7. Combine the elements. Toss the hot pasta into the skillet. Pour in the bean cream and the reserved pasta water.
  8. Create the emulsion. Stir vigorously over low heat for 1 to 2 minutes until the sauce is glossy and coats every noodle.
  9. Finish with bright notes. Turn off the heat. Fold in the parsley, lemon zest, lemon juice, and red pepper flakes.
  10. Serve immediately. Plate the pasta while it’s still piping hot and the sauce is at its creamiest.