Sauté one diced onion, 2 Tbsp of minced garlic, salt white pepper and paprika in 2 Tbsp of vegan butter, over med-high heat until soft.
Add in 1 Can of rinsed white beans, and 3 Cups of mushroom broth (or veg broth), simmering for a few minutes, then blending until smooth.
Add 2 Cups of your fave uncooked pasta, and let cook in the broth.
Once pasta is al dente, stir in one bag of shredded vegan cheddar cheese.
Sprinkle breadcrumbs on top of broil in the oven for a few minutes until crispy.
