Creamy Gluten Free White Bean Pasta

Cook pasta 2 minutes shorter than the package says (since it will finish cooking in the sauce leter) and reserve 2 cups pasta water.
In a skillet, heat olive oil over medium heat. Once warm, add garlic and sliced shallots, cook until fragrant and starting to crisp, stirring fairly consistently. Turn off heat and use a slotted spoon to remove garlic and shallots from the pan to a paper towel lined plate.
Put the pan back on medium-low heat and add the cannellini beans, vegetable stock paste, lemon juice, lemon zest, chili flakes, salt and pepper along with 2 cups reserved pasta water. Cook for a few more minutes until the beans are tender. Remove from heat and add to a blender. Blend until smooth.
Add sauce back to the pan, on medium-low and stir in the pasta, parmesan cheese, parsley and basil, gently stirring so the noodles don’t break but are coated with the sauce.
Serve the pasta topped with reserved crispy garlic and shallots and more basil or parsley if you desire..