Creamy Pasta with a Vegan White Bean Sauce

Pasta with a Creamy Vegan White Sauce

• 1 lb pasta '

• 4 Tbs. olive oil

• 2 shallots, diced

• 6 cloves garlic, divided and minced

• zest and juice of 1 lemon

• 1 cup riced cauliflower

• 1- 15 oz. container of white beans

• Kosher salt and pepper

• 1 cup panko breadcrumbs

• Chili flake (to taste)

In a large pot of boiling salted water, cook the pasta according to the packaging instructions, scooping 1 cup of cooking liquid out before draining. Set aside.

In a medium sized saute pan warn 2 Tbs. olive oil over medium heat. Add the shallot and 3/4s of the garlic and cook for 30 seconds. Add the cauliflower and cook for 1 to 2 minutes until soft. Add the white beans, lemon zest and juice, and large pinch of salt and pepper and cook for 1 minutes just until the beans are warmed through.

Place bean mixture in a blender or food processor. Add in 1/2 cup of the pasta cooking liquid and blend until smooth, adding more water as need to make it super creamy.

Return the pasta to the pan and toss with white sauce, tasting for salt.

In a small saute pan add the panko, remaining garlic, and remaining olive oil and pinch of red pepper flakes. Cook over low until golden brown.

Serve the pasta topped with the panko and more chili flake if needed.