1 can great northern beans
1/2 block silken tofu, drained
3 tsps salted sunflower seeds
6 cloves of garlic, sliced thinly
1 tsp nutritional yeast
1 tbl vegan mayo
1 tsp salt
1 tsp crushed pepper flakes
2 tsps black pepper
pasta water as needed
1/2 16 ounce box pasta, cooked al dente
1/2 cup cooked broccoli florets
Couple handfuls fresh parsley leaves
Saute garlic in 3 tbls olive oil until fragrant and slightly darkened.
In a food processor puree until smooth all the sauce ingredients, garlic and oil, but not the pasta water. Set aside sauce.
Prepare pasta. Reserve pasta water in the pot. Add drained pasta to large bowl. Pour sauce over pasta. Stir in parsley and broccoli. Add pasta water in 3 tbl spoon increments as needed to create a smooth sauce.