Add green beans to a baking sheet. Drizzle olive oil + salt + pepper. Coat well and roast for 30 minutes at 230 C (445 F), flipping halfway.
Once roasted, set aside.
To a blender/grinder, add cooked beans + lemon juice + lemon peel + garlic clove + hemp seeds + nutritional yeast + salt + pepper + soy milk.
Blend until smooth and set aside.
Cook the spaghetti according to the package instructions. Once it's cooked, quickly transfer to a large mixing bowl and add the roasted beans + white bean sauce.
Mix well using a spatula. Transfer to serving bowl(s) and garnish with freshly chopped parsley/cilantro and chili flakes.
Notes
Feel free to roast a variety to veggies (zucchini, broccoli, asparagus) to add to the pasta.