Place the whole tin of cannellini beans (including their soaking water) into a high-speed blender. Add the water, nutritional yeast and 2 tbsp of the olive oil. Blend until completely smooth. Set aside.
Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Once cooked, turn off the heat and use a slotted spoon to remove the pasta and plunge into a large bowl of cold water to stop it cooking. Reserve the pasta water.
Place a large frying pan over medium heat and add the remaining 2 tbsp olive oil. Bring to temperature. Add the onion and fry until softened (around 2 minutes) stirring often with a spatula. Add the garlic and fry for a minute more. Before the garlic can brown, add the wine and bring it to a simmer. Allow to simmer for around 3-5 minutes or until nicely reduced.
Add the miso paste and use the spatula to break it up and mix in thoroughly. Once mixed, pour the creamy cannellini bean mixture into the frying pan and bring to a simmer. Season with salt and a liberal amount of ground black pepper.
Allow the mixture to reduce gently for a further 5 minutes, stirring constantly. Once the mixture is thick, take 110ml of the pasta water and add to the sauce. Mix well and allow to simmer for a further few minutes until glossy and creamy.
Drain the pasta and add it to the sauce in the frying pan. While still on the heat, stir to coat well before serving. Top with more black pepper, your favourite vegan cheese or some fresh, finely chopped parsley.