Asparagus & Pea Pasta

First, bring a large pot of salted water to a boil and cook pasta according to package instructions. Before draining reserve 1 cup of pasta water to make reheating easier!
16 ounces pasta of choice, 4 tablespoons olive oil
While the pasta is cooking, add garlic and onion with a tablespoon of olive oil to a pan. Saute over medium heat for 5 minutes or until slightly golden.
1 small sweet onion, 7 cloves garlic
Either to a food processor or high speed blender, add drained and rinsed white beans, sautéed garlic & onion, non-dairy milk, lemon juice, 2 tablespoons olive oil, and nutritional yeast.
4 tablespoons olive oil, 2 cups cannellini beans, ½ cup non-dairy milk, 2 tablespoons lemon juice, 2-3 tablespoons nutritional yeast
Blend for 1-2 minutes or until completely smooth. Add salt and pepper to taste. If it looks too thick or you want a thinner sauce, add a bit more milk! It should be thick and creamy, yet very easy to pour.
salt and pepper
In the pan that you sautéed the garlic and onion in, add the last 1 tablespoon of oil and add chopped asparagus and peas. Saute for 5-10 minutes, or until as tender as you'd like. If you'd like to steam the veggies instead, throw them in with the pasta a few minutes before the pasta is ready!
4 tablespoons olive oil, 1 bunch asparagus, 1 cup frozen sweet peas
Add the asparagus, peas and sauce to the pasta. Mix until combined and warmed through. Serve warm and enjoy!