Silky white beans get simmered with plenty of golden garlic and a hit of red pepper flakes, then lightly crushed right in the pan until the sauce turns creamy and clings to every piece of pasta. Bright lemon zest and juice cut through the richness, while a big handful of baby spinach wilts in for color and freshness, and a shower of chopped parsley finishes things off with a herby lift. The gluten free pasta soaks up all that garlicky, lemony flavor while staying tender and satisfying, so every forkful feels like real comfort food. It's a one-skillet dinner that comes together fast, with pantry staples doing most of the heavy lifting. This one is a genuinely great fit for a vegan table, easy enough for a weeknight and impressive enough to serve to guests.
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Bring a large pot of generously salted water to a boil. Add the gluten free pasta and cook according to package directions until just al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely, as the garlic can brown quickly.
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