Linguine with Roasted Garlic White Bean Cream Sauce

Ingredients

• 1 head garlic
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• One 19-ounce (540-milliliter) can white kidney beans, drained and rinsed
• 1 1/2 cups (375 milliliters) low-sodium vegetable broth (see Cook’s Note)
• 10 1/2 ounces (300 grams) dried linguine (see Cook’s Note)
• 1 to 2 tablespoons nutritional yeast, plus more if needed
• 1 lemon, zested and juiced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup (58 grams) sundried tomatoes, sliced (see Cook’s Note)
• 1/4 cup fresh parsley, finely chopped

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