Creamy Garlic Mushroom & White Bean Pappardelle

Prepare the fresh ingredients: Clean and slice 150g cremini mushrooms. Peel and finely mince 1 shallot and 3 garlic cloves. Strip the leaves from 3 fresh thyme sprigs. Finely grate 50g vegetarian hard cheese.

Bring a large pot of salted water to a rolling boil. Add 120g dry pappardelle pasta and cook according to package instructions until al dente. Just before draining, carefully scoop out and reserve 150ml of the hot pasta cooking water.

While the pasta cooks, prepare the high-protein bean emulsion. In a high-speed blender, combine 240g drained cannellini beans, 150ml unsweetened soy milk, 15g unflavored soy protein isolate, 40g nutritional yeast, 50g grated vegetarian hard cheese, half of the minced garlic, the juice of 0.5 lemon, 1/2 tsp salt, 1/4 tsp black pepper, and 50ml of the reserved hot pasta water. Blend on high until completely smooth, velvety, and warm.

Heat 15ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add the 150g sliced cremini mushrooms in a single layer. Let them sear without moving for 3 to 4 minutes to develop a deep brown crust and build flavor fond in the pan. Stir and cook for 2 more minutes.

Reduce the heat to medium. Add another 15ml (1 tbsp) olive oil to the skillet along with the minced shallot, remaining garlic, and fresh thyme leaves. Sauté for 3 minutes until the shallots are soft, translucent, and fragrant.

Pour the blended bean emulsion and 80g frozen peas directly into the skillet with the mushrooms. Add the remaining 100ml of reserved pasta water to deglaze the pan, scraping up any browned bits from the bottom. Simmer gently on low heat for 2 minutes to meld the flavors.

Add the drained pappardelle pasta to the skillet. Toss vigorously for 1 to 2 minutes until the pasta is thoroughly coated in the glossy, creamy sauce. Season with additional black pepper to taste and serve immediately.