Bring a large pot of salted water to a boil, then cook your pasta until al dente, reserving 1 cup of pasta water
In a blender/food processor, blend white kidney beans, thawed peas, nutritional yeast, soy milk, basil and mint, salt and onion powder until smooth
Mix the sauce in with the pasta and reserved pasta water, along with the juice of ½ lemon
Finish with a drizzle of olive oil and lemon zest
