Add the walnuts, vegetable base and anchovy paste to a food processor and pulse until you get a coarse crumb. Add the nutritional yeast and chili flakes and pulse 1-2 times more just to combine.

To a medium skillet add 2 tbsp extra-virgin olive oil over medium heat. When the oil is hot, turn to medium-low, add the chopped walnut mixture and cook until toasted, stirring often. Set the walnut mixture aside in a bowl to cool.

To a large high-sided skillet, add the olive oil over medium heat. When the oil is hot, add the diced onion and saute until softened, about 3-4 minutes. Add the garlic and cook for 1-2 minutes until fragrant. Add the tomatoes, diced pepper and Better than Bouillon vegetable base and stir to combine. Turn the heat to medium-low and put the lid on most of the way, stir occasionally and cook for 10-12 minutes, until the tomatoes are softened and start to break down.

Remove the pan from the heat. Let cool for 5-10 minutes and then add the sauce from the pan along with the chili flakes, ricotta and drained and rinsed butter beans to a blender. Blend the sauce until smooth and combined. Set aside.

Back in the large skillet, add the pasta sauce and cook over medium heat for 5 minutes to warm through. Then, add the cooked pasta, ½ cup pasta water and ½ tsp salt to the warmed sauce and toss to combine, cooking for 1-2 minutes until the sauce coats the noodles nicely. If needed, use ¼ more pasta water to help loosen the pasta sauce and coat the noodles.

Remove the pasta from the heat.

Serve topped with the walnut topping and (optional) freshly grated parmesan cheese.