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Cook the penne pasta al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
Add the drained white beans to the skillet and lightly mash them using a fork or potato masher.
Stir in the vegetable broth (or reserved pasta water), dried basil, salt, and black pepper. Let the mixture simmer gently for about 5 minutes.
Add the halved cherry tomatoes and grated Parmesan cheese. Stir well until the sauce becomes creamy and is heated through.
Toss the cooked pasta into the skillet, mixing well to coat the pasta evenly with the sauce. Add additional pasta water if needed to adjust the sauce consistency.
Garnish with fresh parsley and serve immediately while hot.
Serving and Storage Tips
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