Tortellini with cannellini bean white sauce

Okay this SAUCE... so good... here we go: 

Ingredients:​

Pasta:
I used this pasta recipe, but did 1/2 semolina and 1/2 all purpose flour 

Filling*:
1 cup roasted eggplant (mine were leftovers, I roasted them at 400 until tender with garlic powder, onion powder, salt, pepper and dried thyme)
2/3 cup ricotta 
'handful" sun-dried tomatoes (just eyeball it and taste as you go)
"handful" roasted cashews  (just eyeball it and taste as you go)
1 package basil 
2-3 cloves garlic
EVO (again, as much as you'd like. If you want it a little thinner but don't want to use as much oil just add a little water)
lemon zest (to taste)
salt, pepper to taste
*disclaimer, I didn't make this ricotta/sun-dried tomato/cashew pesto - my partner did and I am kind of guessing at the proportions! Just taste everything as you go and alter as you need to.

Sauce**: 
2 cans cannellini beans 
2 large cloves garlic
1/4 shallot 
1/2 cup white wine (I used pinot grigio) 
1/3 cup grated parmesan 
1/3 of a lemon juiced
2 tbsp butter 
2-3 tbsp fresh thyme (plus more for garnish)
1/2 tbsp fresh rosemary (plus more for garnish)
salt, pepper, nutritional yeast to taste 
** You could totally make this sauce vegan by using vegan butter and either omitting the parmesan cheese and upping the nutritional yeast, or using some vegan parm! 
Instructions: 

1. Make pasta dough according to recipe, and while resting make the filling. Then roll out and shape tortellini (there are seemingly a million different ways to shape these little guys, and if you've never done it just watch a quick youtube video on it!) 
2. Blend the filling all together! I find it easiest to pipe the filling into the tortellini circles, but you can use a spoon to put little dollops on each tortellini also . 
3. Set tortellini aside (don't cook yet!) and start the sauce. Melt butter and add shallot and garlic. Cook for a few minutes until fragrant, then add white wine and about half of your fresh thyme and rosemary. Let this simmer for a few minutes. 
4. Add drained beans and let this boil away for a while, you want the beans to be super soft so you can blend them up! Taste every few minutes and adjust salt, pepper, and wine as necessary. 
5. When they're getting pretty creamy, add lemon juice, nutritional yeast, and parmesan, tasting as you go.
6. Blend the sauce in a blender/food processor until smooth and transfer back into sauce pot. Again, adjust the flavor. At this point I added more thyme, lemon juice, and wine and let it cook a little longer! 
7. Boil the pasta in salty water until tender, then drain and reserve approx. 1/3-1/2 cup of the pasta water to add to the sauce.
8. Add pasta to sauce (or sauce to pasta) and pour in as much pasta water as you need to make the sauce the consistency you like. Adjust flavor with salt, pepper, lemon juice/zest, whatever other spices you want.
9. I topped mine with toasted pistachios, fresh thyme, lemon zest and a little parmesan cheese!