Step 1

Remove peas from freezer and thaw in a bowl. Add water to cover and let stand for several minutes until peas are soft. Then drain in strainer.

Step 2

In a food processor combine silken tofu, peas, water, lemon juice, garlic, nutritional yeast, salt and pepper. Blend until well mixed.

Step 3

Add basil leaves to food processor and blend until incorporated into the the pesto mixture, but isn't completely smooth. Adjust for taste, adding in more garlic, lemon, salt, pepper as needed. Pesto sauce can be kept in the refrigerator for 3 days.

Step 4

Bring a large pot of water to boil and cook the pasta according to package directions.

Step 5

Heat a non-stick pan over medium-high heat. Take the mushrooms and wipe off excess dirt using a paper towel. Slice into smaller sized pieces (don't cut too thin) and add to the pan. Cook for around 5 minutes until the mushroom liquid has evaporated.

Step 6

Rinse and drain one can of cannellini beans. Add to the mushrooms and cook for another 1-2 minutes and then transfer ingredients to a large bowl.

Step 7

Pour cooked pasta in colander. Rinse briefly with cool water to stop the pasta from cooking. Drain.

Step 8

Add pasta to the bowl with the mushrooms and beans. Add the sun-dried tomatoes and enough pesto sauce to the bowl to fully cover your pasta. Toss to combine and add more sauce as needed.

Step 9

Sprinkle with crushed red pepper flakes and more salt and pepper if needed.

Step 10

Divide pasta mixture between 4 bowls. You can top with nutritional yeast or use your favorite vegan parmesan. Enjoy!