16ouncesof brown rice penne pasta (or your own choice)
1bunchof asparagus, ends trimmed, cut into 1-inch
30ouncesof cannellini beans, rinsed, drained, and divided
1cupof plain soy, almond, or rice milk
1Tablespoonof lemon juice
1Tablespoonof olive oil
½teaspoonof sea salt
½teaspoonof freshly ground black pepper
½cupof raw cashews
1teaspoonof crushed red pepper flakes
A few dashes of cayenne
2cupsof cherry or grape tomatoes, quartered lengthwise
Cook pasta according to directions on package. For the last 3 minutes of the pasta cooking, add the asparagus. Drain as usual when finished.
Combine in blender until smooth: ½ drained beans (1 can), garlic, milk, lemon juice, olive oil, salt, and black pepper. Transfer to medium saucepan and heat over medium heat. Next, in the blender, place 1 cup water and ½ cup cashews together and blend until creamy. Add this cream to the saucepan, along with tomatoes, the other drained beans, red pepper flakes, and cayenne, and continue to heat until pasta is ready.
Once pasta and asparagus is drained and returned to pot, immediately add sauce mixture to it, stir, and serve.
This tastes great leftover, though the sauce does really absorb into the pasta.