Cook the rigatoni according to instructions on packaging. This usually takes 10-12 minutes.
Add the butter beans, jalapenos, tamari, coconut milk, nutritional yeast, cornstarch, garlic granules and cumin to a blender or food processor. Blend until very smooth.
Heat the olive oil in a large pan over a medium-high heat. Add the onion and cook for 2-3 minutes to soften. Next, add the mushrooms, carrots and brococli. Cook for 5 minutes more, until the vegetables soften.
Drain the pasta and add to the pan together with the sauce. Lower the heat to a medium and stir for 2-3 minutes, until the sauce thickens.
This vegan butter bean pasta keeps well in the fridge for 3-4 days in an airtight container. You can either eat it cold, or reheat in the microwave, adding extra plant based milk if necessary.