2 cups canelli beans
2 cups soy milk
3/4 teaspoon garlic powder
nutmeg to taste
nutritional yeast to taste
sea salt & pepper to taste
vegan parmesan to taste
garnish with Italian parsley & soy cheese
mushrooms
sun dried tomatoes
your favorite pasta
In a blender, puree the beans, soy milk & spices until smooth & creamy. Transfer to a pot or sauce pan and heat mixture just below simmering so that the sauce thickens. Add sautéed mushrooms, sun dried tomatoes and soy cheese. Toss with your favorite pasta.