Step 1

Cook the pasta according to package directions. When the pasta is finished make sure to reserve some of the pasta water for the sauce.

Step 2

In the meantime, heat the olive oil on medium high in a nonstick skillet. Then add the beans and the garlic.

Step 3

Saute, reducing heat as needed for about 2-3 minutes. Season with a few pinches of salt and pepper.

Step 4

Now, add the vegetable broth to the skillet with the beans and simmer for about 7-10 minutes or until some of the vegetable broth has been absorbed and it looks a little thicker.

Step 5

Once the pasta is done, drain(but reserve some water), then add the pasta back to the pot.

Step 6

Pour the white beans, garlic and vegetable broth into the pot with the pasta.

Step 7

Then add the lemon juice, the nutritional yeast, the agave, the arugula and the red pepper flakes.

Step 8

Toss to combine, then add a splash of the reserved pasta water at a time until it is nice and saucey. Let the arugula wilt.

Step 9

Add a few pinches of salt and pepper. Taste and adjust seasonings. Serve.