Using a 6-8 quart pot, add 4 quarts water and a dash of salt and bring to a boil. Add 1 teaspoon olive oil and pasta to the pot, stir, and cook following package directions. Drain and save about 1/2 cup of water and set aside.
In a large saucepan over medium-high heat add 1 tablespoon + 2 teaspoons of olive oil and diced onion and sauté until translucent. Add minced garlic, mushroom and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sun-dried tomatoes and red pepper flakes to the saucepan. Bring to a boil. Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of pasta water. Add cannellini beans, pasta and 1/4 cup pasta water to the mixture. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt & pepper. Serve warm.
Serving size: 4, Calories: 425, Fat: 11.5 grams, Saturated fat: 1 gram, Carbohydrates: 60 grams, Sugar: 11 grams, Sodium: 300 milligrams, Fiber: 15 grams, Protein: 22.5 grams, Cholesterol: 0 milligrams