Chop up a bunch of bitter greens (kale, broccoli rabe, etc.) and steam or boil until cooked. Drain and set aside.
Sauté a chopped onion and several cloves of minced garlic in olive oil until cooked. If you are using bottled crushed garlic, add it near the end of the cooking time of the onions.
Mash up a can of drained cannelini (white kidney beans) or small white beans in a saucepan, and add (to taste) fresh lemon juice, red pepper flakes, the sautéed onions and garlic and olive oil, and the greens. Let burble away a bit on a medium-low heat to marry the flavors.
Cook up a half box of orechiette pasta, and then mix with the sauce. Add soy parmesan or the substitute I shared (or did I?) to each serving, and non-vegans can add the real stuff. Serve with a green salad and French bread.