12 ounces pasta (see Note)
1 tablespoon vegan buttery spread (such as
Earth Balance) or extra-virgin olive oil
1 medium onion, chopped
3 to 4 cloves garlic, minced
15- to 16-ounce can cannellini (large white beans)
2/3 cup unsweetened nondairy milk
1 teaspoon salt, or to taste
Freshly ground pepper to taste

Toppings (use any or all):

Steamed chopped fresh vegetables (broccoli, spinach,
chard, kale, cauliflower, bell peppers, etc.)
Sliced sun-dried tomatoes or black olives
Chopped fresh parsley or basil leaves

Read more at http://www.vegkitchen.com/recipes/pasta-with-vegan...