Fill a large pot 3/4 of the way with water, cover, and bring to a boil. Add the green beans to the boiling water. Cook the green beans for 5-7 minutes. Next, using a small handheld strainer or tongs, remove the green beans from the hot water and add them to a bowl filled with ice water. Trim and cut the green beans to noodle length.
Add the Banza pasta to the boiling water and cook for 8-9 minutes or until desired consistency. Once cooked, strain the pasta, run under cold water, and set aside.
Add the butter or oil to a hot sauce pan over medium/med-low heat. Next, add the minced garlic to the pan and sauté for a minute or two. Next add the white wine and lemon juice. Cook down for 5 minutes. Add the cashew cream and nutritional yeast, and salt and pepper to taste.
Finally combine the pasta, green beans, cherry tomatoes, and cream sauce in a serving bowl and finish with a chiffonade of fresh basil. ENJOY!