Step 1

If using dried beans, soak over night and cook according to package instructions. If using canned, drain and rinse well.

Step 2

In a large saute pan, melt the vegan margarine and add the garlic cloves. Cook for 2-3 minutes to infuse the garlic flavor.

Step 3

Add the drained beans and vegan margarine mixture to a food processor.

Step 4

To that, also add the lemon juice, nutritional yeast and almond milk. Season with salt and pepper.

Step 5

Puree until absolutely smooth in texture.

Step 6

To that same saute pan, add the now processed mixture to reheat.

Step 7

Meanwhile, prepare the fettuccine and broccoli florets.

Step 8

Serve the sauce over prepared pasta. If mixing, do so just before serving as the starch in the pasta will thicken the sauce.

Step 9

Serve with broccoli florets and a few slices of homemade or store bought baguette.

Step 10

Garnish with parsley and lemon.