Peel and dice the onion finely.
Peel and chop the garlic cloves.
Wash parsley, shake dry and chop.
Clean mushrooms and cut them in slices.
Rinse and drain the white beans and blend them with soy cream, chopped garlic cloves, yeast flakes in a food processor.
Heat the oil in a pan and sautée diced onions for about 2-3 minutes.
Then add the mushrooms and fry.
In the meantime, cook pasta in salted water according to the packaging instructions.
Once the mushrooms are fried golden brown, add vegetable broth, tamari sauce and the bean puree. Bring to a boil and let it simmer for a few minutes.
Season with salt, pepper to taste and refine with nutmeg and fresh parsley, if you like.
Roast pine nuts in a pan without oil until golden brown.
Once the noodles are ,al dente‘, drain off the cooking water.
Combine your pasta with the sauce and serve with roasted pine nuts and fresh basil as desired! :-)