Black Bean Fettuccine With Creamy Garlic White Cannellini Sauce

• Black Bean Pasta
• 1 box Organic Black Soya Bean Fettuccine
• 1 Zucchini spiral cut
• 1 cup frozen edamame beans thawed
• Vegan Basil Pesto optional
• Vegan Parmesan Cheese
• Creamy Garlic White Cannellini Sauce
• 2 15 ounce cans Cannellini beans drained and rinsed
• 3 cloves garlic chopped
• 2 tablespoons Extra virgin olive oil
• 1 cup Almond milk unsweetened
• 1 bunch parsley chopped
• salt and pepper to taste

1. Prepare bean pasta according to directions on package. Drain and place in large bowl.
2. Spiral cut zucchini, add to pasta and toss until combined.
3. Add edamame and cheese and toss.
4. In a small saucepan saute garlic in olive oil.
5. In a blender add beans, garlic, almond milk, salt and pepper. Blend on high speed until mixture is completely smooth.
6. Place sauce into a large pan. Cook, stirring occasionally until desired temperature reached.
7. Serve warm over pasta and garnish with parsley and additional Parmesan.

black bean pasta, black soya, zucchini, frozen edamame beans thawed, parmesan cheese, garlic, beans, garlic, extra virgin olive oil, almond milk, parsley, salt

Taken from food52.com/recipes/78619-black-bean-fettuccine-with-creamy-garlic-white-cannellini-sauce (may not work)