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Pantry Pasta with Vegan Cream Sauce
Ingredients
  • ½ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 cup walnuts, finely chopped
  • ½ tsp. crushed red pepper flakes
  • 5 garlic cloves, 1 whole, 4 thinly sliced
  • 2 sprigs rosemary
  • 2 15.5-oz. cans cannellini (white kidney) beans, rinsed
  • 12 oz. paccheri, rigatoni, or other large tubular pasta
  • Kosher salt
  • 1 lemon
  • 2 Tbsp. finely chopped parsley
  • Freshly ground black pepper
Steps
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