Preheat a large saute pan over medium heat. Add sliced onions and cook for 2 to 3 minutes.

Stir in the fresh sliced fennel, mushrooms, and garlic, and put the lid on to cook for another 2 to 3 minutes.

Add in cooked cannellini or butter beans and use a potato masher to partially mash up the beans in the pan. This gives the sauce some creaminess without the cream.

Add the capers, miso paste, lemon zest, lemon juice, pasta, and veggie broth. Give it a good stir, and make sure the pasta is submerged in the broth. Put the lid on and cook for the time your pasta needs to cook to make it al dente. About 1 to 2 minutes before the time is up, add the torn nori sheets and crushed red pepper. Give it a stir, put the lid back on, and continue cooking for the remaining time.

When time is up, turn off the heat, stir in fresh chopped parsley, and enjoy. Add a splash of coconut aminos or salt to taste.

Leftovers keep well in a covered container in the refrigerator for up to 3 days. Alternatively, you can portion out into individual freezer-safe containers and freeze for up to 3 months.