Creamy Lemon Pepper Pasta

Cook pasta "al dente" according to package directions. Save about 2 1/2 cups of pasta water. Drain and set aside. In a large skillet, melt vegan butter and/or olive oil (avocado oil will work as well) on medium heat. Add in shallots and minced garlic. Gently stir together until fragrant (30 seconds - 1 minute), being mindful not to burn the garlic. Add in lemon juice, zest, and seasonings. Mix well. Remove from heat and spoon a little of this mixture into a blender with the white beans, liquid from the can (about 1/3 cup), and a little pasta water (a few tablespoons). Blend until creamy and smooth. Add sauce back to your pan. On medium/low heat, add in vegan parmesan. Mix together well until combined. Gradually add in pasta water, stirring gently to create your sauce. The sauce will thicken, so take your time and add in as much as needed for your desired consistency. Adjust seasonings as you go if needed. Toss in cooked pasta. Feel free to add in more pasta water if necessary. Let the pasta sit for a minute to allow the sauce to thicken and flavors to combine. Serve and garnish with parsley, more lemon zest, black pepper, and crushed red pepper if you'd like. Enjoy!