Cook the pasta according to package directions. When the pasta is finished make sure to reserve some of the pasta water for the sauce.
In the meantime, heat the olive oil on medium high in a nonstick skillet. Then add the beans and the garlic.
Saute, reducing heat as needed for about 2-3 minutes. Season with a few pinches of salt and pepper.
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.
Once the pasta is done, drain(but reserve some water), then add the pasta back to the pot.
Pour the white beans, garlic and vegetable broth into the pot with the pasta.
Then add the lemon juice, the nutritional yeast, the agave, the arugula and the red pepper flakes.
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.
Add a few pinches of salt and pepper. Taste and adjust seasonings. Serve.