White Bean and Arugula Pasta Salad

Steps

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1. 1
   Bring a pot of water to boil for pasta. Crush, peel, and mince the garlic cloves. Finely chop the shallots (or substitute one large onion if needed). Halve the cherry tomatoes lengthwise. Rinse and drain the canned white beans. Roughly chop the fresh parsley.
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2. 2
   Heat a sauté pan over medium heat and add the olive oil. Add the shallots and garlic, sautéing for 3–4 minutes to soften and infuse the oil with flavor. When the water boils, add the fusilli and cook according to package directions.
   ▶ ≈1:34
3. 3
   Add salt, black pepper, and chili flakes (if using), and stir. Add the cherry tomatoes and cook for 3–4 minutes until they soften. Stir in the white beans, parsley, and about 3/4 cup of pasta cooking water. Mix well to combine all flavors and textures.
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4. 4
   Grate in about 1/4 cup of plant-based parmesan and stir well. Drain the cooked pasta and add it to the pan. Fold everything together until well combined.
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5. 5
   Plate the pasta and top with a generous handful of fresh arugula. Squeeze fresh lemon juice over the top and serve immediately.
   ▶ ≈3:27