Harissa Lentil Pasta

1: Add the cannellini beans, soy milk, nutritional yeast, and lemon juice in a blender and blend until smooth. Set aside.

2: Boil salted water in a saucepan and cook the rigatoni until al dente.

3: In a frying pan, heat a splash of olive oil over medium heat, then add garlic and cook for 2-3 minutes until browned.

4: Stir in the rose harissa paste and tomato purée, and cook for one more minute.

5: Add the puy lentils and a pinch of salt to the pan, cooking for another minute.

6: Pour in the creamy sauce and heat through on low for a few minutes.

7: Once the pasta is ready, use a slotted spoon to transfer it directly into the sauce, adding some pasta water to loosen if needed.

8: Stir in the olives and mix well.

9: Serve on plates topped with vegan yoghurt and chopped parsley.