Creamy Pasta with Cannellini Beans

1: Dice an onion, chop mushrooms, and peel and mince garlic cloves.

2: To a frying pan or pot on medium heat, add the olive oil, diced onion and stir often, until translucent.

3: Cook pasta according to package directions.

4: After a few minutes, add the mushrooms, sautéing until softened. Next, add the minced garlic and sauté for another two minutes.

5: Add the cherry tomatoes, tomato paste, and water and cover to help soften the tomatoes.

6: Prepare the cashew sauce by blending together cashews, soft tofu, nutritional yeast, lemon juice, salt, and water, and blend until smooth and creamy.

7: Once the cherry tomatoes have softened, give the veggies a good stir. Add in the cannellini beans, sliced sundried tomatoes, and cooked pasta.

8: Stir in the cashew sauce and add lots of fresh basil. Season with salt and pepper to taste, and enjoy!