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Cook the pasta in plenty of well-salted boiling water for 1 min less than the pack states. Drain, reserving the cooking water.
Finely chop the shallot and crush the garlic. Add the onion to a wide frying pan set over a low-medium heat, season with salt and sauté for 10 mins, until trasnluscent. Add the garlic and fry for 2 mins.
Fill a kettle and boil. Add the spinach and basil into a strainer and pour the boiling water over until wilted. Let cool down slightly and squeeze out any excess water. Add both to a blender with the onion and garlic, beans, lemon juice, nutritional yeast and pasta water, season generously, then blend until super smooth. Add more pasta water if you'd like it runnier. Season with more salt and pepper, if needed.
To serve, combine the pasta and sauce, then top with vegan burrata. Finish with some freshly cracked black pepper.