Creamy Fettuccine Alfredo

You can have creamy fettuccine alfredo without the heavy and unhealthy dairy. Try Chef Linda's scrumptious vegan spin on this classic dish.

1 (15.5-ounce) can cannellini beans, drained and rinsed
1 1 (12.5 to 14.5 ) can or jar artichoke hearts, drained (preferably not in oil)
1/2 cup raw cashews, soaked in hot water for 15 minutes then drained
1/3 cup nutritional yeast
3 large cloves garlic, peeled
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
3/4 tsp teaspoon salt
Ground black pepper, to taste
1 (14.5) ounce can hearts of palm, drained, rinsed and roughly, sliced into thick coins and then roughly chopped
1 lb regular or gluten-free dried fettuccine or pasta of your choice
2 cup frozen green peas (thaw briefly before using)

To make the sauce, place the artichoke hearts, beans, cashews, nutritional yeast, garlic, oil, lemon juice, salt, and pepper in the blender. Blend until velvety and smooth. Cook the pasta according to package directions. Add peas during the last couple of minutes. When the pasta is done, drain, reserving about 1 cup of the cooking water. Gently toss in the hearts of palm. Pour about three-quarters of the sauce over the pasta. Add 2 to 3 tablespoons of pasta water. Gently toss to coat everything in sauce. Add more sauce, as desired, or store the extra in the refrigerator for up to a week. Keep the pasta water while serving in case you want to thin the sauce. Serve on a platter or in individual bowls garnished with freshly ground black pepper on top.