This sauce has a pesto flavour and is simply delicious with basil, garlic, lemon and healthy walnuts instead of processed oil.
It is so easy to make, and clean up, this vegan white pasta sauce takes only 5 minutes in a blender.
Linguine has more surface area than spaghetti, and will hold more sauce, so works very well and asparagus complements the lemon and pesto ingredients.
Boil water and cook pasta according to package instructions.
Wash, cut off ends, and cut asparagus into 2 inch lengths.
Microwave asparagus in a microwave steamer. If you are in Canada, I recommend the Epicure steamers. See link in ingredients.
In a high speed blender, blend white kidney beans with soy milk, basil, garlic cloves, oregano, salt, walnuts, nutritional yeast, lemon juice.
Add hot pasta cooking water to warm and thin to desired consistency.
Drain pasta, plate with asparagus, and immediately spoon creamy pesto sauce over steaming pasta. Or, if the pasta has cooled, microwave the sauce first in a small dish, to warm it, then spoon over and serve.
Serving Suggestions: fresh ground pepper and additional lemon juice.