Creamy White Bean + Kale Pasta

1: Heat a splash of olive oil in a pan on medium heat.

2: Fry the garlic for 2 minutes until it begins to brown.

3: Add the beans, oat milk, stock, nutritional yeast, and generous pinches of salt and pepper.

4: Grate 1/2 teaspoon of lemon zest into the sauce, then squeeze in the juice from the lemon half.

5: Bring to a simmer and cook for 1 minute.

6: Transfer to a blender and blend until smooth.

7: Pour back into the pan, add the kale, and cook for 1-2 minutes until the kale has softened, then remove from the heat.

8: Meanwhile, cook the pasta in salted boiling water until al dente.

9: Spoon the cooked pasta into the sauce, adding some pasta water to loosen the sauce.

10: Top with the Vemondo Italian Style Vegan Cheese to serve.