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Cook the dried pasta according to packet instructions in a pot of well salted water until al dente
Heat the olive oil in a large frying pan over a medium heat until hot
Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour
Add the cannellini beans with their liquid as well as the quark and bring to a simmer
Once simmering blitz roughly half of the mixture with a hand blender or alternatively mash
Stir through the spinach and allow to wilt, adding a lid if needed to help
Stir in the nutritional yeast and lemon juice until combined
Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce
Toss the sauce until very well combined, adding the salted pasta water as needed until silky
Taste and season with lemon juice and salt to taste
Top with plenty black pepper and chilli flakes and serve