CREAMY VEGAN White bean PASTA w/ roasted tomatoes and crispy BEANS

1. Rinse and dried both cans of beans. For the ones your making crispy, let them dry out for 10 minutes. Then to a baking sheet or cast iron, add the beans and cherry tomatoes. Drizzle over oil then season Generously with salt, pepper, herbes de Provence, 2 garlic cloves (minced), pinch ground cumin. Toss then bake in oven at 400 degrees for 20-25 minutes. Check on them half ways through... shaking the tray to allow them to flip. 
2. Cook pasta according to directions on your package. Then in a blender combine other can of rinse beans, plant milk, olive oil, salt, pepper, nutritional yeast, juice of 1 lemon. Blend until smooth. Once the pasta is done cooking add the sauce to a pan and add cooked pasta noodles. Add a couple splashes of the hot pasta water to loosen up the sauce if needed! Add additional salt and pepper to taste.
3. Serve hot with the crispy beans and roasted tomatoes in top!