MAKES 4 SERVINGS
1 tablespoon olive oil
2 large shallots, thinly sliced
4 cloves garlic, minced
12 sun-dried tomato halves (oil-packed or dry-packed), coarsely chopped
5 ounces baby spinach
1 can cooked cannellini or Great Northern Beans, drained and rinsed
1 pound brown rice fusilli (or any other type of pasta)
1-2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Vegan parmesan, chopped fresh basil, red pepper flakes
Bring a large pot of salted water to a boil over high heat. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring constantly, for about 3 minutes, until tender. Add the garlic and sun-dried tomatoes and cook, stirring constantly, for 2 minutes. Stir in the spinach; you may need to do this in batches. Cook, stirring occasionally, for 2-3 minutes, until the spinach is wilted. Add the beans and cook, stirring occasionally, for 1-2 minutes, until heated through.
When the water is boiling, stir in the fusilli. Adjust the heat to maintain a low boil and cook, stirring occasionally, for about 3 minutes, until the fusilli are floating on the surface of the water and are tender. Drain, reserving 1/2 cup of the cooking water, then stir the fusilli into the spinach mixture, along with 1 tablespoon of the balsamic vinegar. If the mixture is dry, add some of the reserved fusilli cooking water. Season with salt and pepper, then taste and adjust the seasonings if desired. You may wish to add as much as 1 tablespoon more balsamic vinegar.
Serve right away, with any desired toppings.