If using dried beans, soak over night. If using canned, drain and rinse well.

In a large saute pan, melt the vegan margarine and add the garlic cloves. Cook for 2-3 minutes to infuse the garlic flavor.

Add the drained beans and vegan margarine mixture to a food processor.

To that, also add the lemon juice, nutritional yeast and almond milk. Season with salt and pepper. Coupons

Puree until absolutely smooth in texture.

To that same saute pan, add the now processed mixture to reheat.

Meanwhile, prepare the fettuccine and broccoli florets.

Serve the sauce over prepared pasta. If mixing, do so just before serving as the starch in the pasta will thicken the sauce.

Serve with broccoli florets and a few slices of homemade or store bought baguette.

Garnish with parsley and lemon.