Step 1

Cook the fettuccine in a large pot of salted water according to the package instructions. Drain, reserving 1 cup of the cooking liquid. Return the pasta to the pot.

Step 2

While the pasta is cooking, make the sauce: Combine the oil and vegan butter in a large skillet and place over medium heat. Add the shallot and 1/2 teaspoon of salt and cook until softened, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the beans, 1/2 teaspoon of salt and a few grinds of black pepper and cook, stirring, until warmed through, about 2 minutes.

Step 3

Scrape the bean mixture into a blender and add the vegan heavy cream, nutritional yeast, nutmeg, a few grinds of black pepper and 1/2 cup of the reserved pasta cooking liquid. Blend until smooth and creamy; if the mixture is too thick, add more pasta water 1/4 cup at a time until you reach the desired consistency.

Step 4

Add the sauce to the pasta in the pot and toss with kitchen tongs to coat. Garnish with chopped parsley and more freshly cracked pepper and serve.