Bring a large pot of salted water to a boil. Add the pasta. Cook according to package instructions, until the pasta is tender but still a little al dente. Drain the pasta.
While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot. Cook for two minutes, stirring constantly. Add the garlic and give everything a stir. Add the greens in handfuls, stirring as you go.
When the greens have wilted down a bit (about a minute), add the white wine. Cook, stirring the greens, for about 3 minutes, or until the white wine has mostly reduced (you can skip this step if omitting the wine). Add the broth to the skillet.
Allow the broth to come to a simmer and reduce the heat to low. Cook the greens for another 5-10 minutes, or until the greens are tender. Cooking time will depend on the type of greens you choose.
Add the beans to the skillet, followed by the cooked pasta. Stir and heat everything through. Then, stir in the vegan parmesan and pepper to taste. Add a squeeze of lemon juice, if desired. Serve right away.