Ingredients for 6 servings:
1. 250 g fettuccine
2. 1 tablespoon olive oil
3. 1 garlic clove, chopped
4. 1 brown onion, diced
5. 300 g butter beans, drained and rinsed
6. 2 tablespoons flour
7. 2 cups soymilk or 2 cups dairy milk
8. 1/4 cup parmesan cheese, grated
9. 1/4 cup lemon juice
10. 1/4 cup fresh basil, chopped
11. 2 zucchini, sliced and steamed
12. 1 cup broccoli, steamed
13. 1/4 cup pine nuts, toasted

Directions:
1. Cook pasta according to instructions on the packet. Heat oil in a frypan and saute garlic and onion until golden. Add butter beans and stir until heated through.
2. Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
3. Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
4. Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.

Enjoy your meal!