1 pk Penne pasta
1 Box Daiya alfredo sauce
1 Garlic head
2 tb Vegan butter
2 tb Olive oil
1 cn Cannellini beans
1 c Rosemary roasted hazelnuts
1 No-chicken bouillon cube
1 ts Black pepper
1/4 c Vegan parmesan
Boil penne pasta with salt or seasoning.
Create your alfredo sauce by sauteing butter and olive oil with
garlic, chopped hazelnuts and drained cannellini beans adding water
as needed. Then add alfredo sauce and pepper to the large saucepan.
Drain pasta and toss in the sauce topping with vegan parmesan. Then
bake for 30 minutes at 350 degrees Fahrenheit.
