Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.

Heat 1 tbsp olive oil in same pot over medium-low heat and add garlic. Cook, stirring frequently, until fragrant and softened, about 1 minute. Add Swiss chard and cook until wilted, 3 to 5 minutes. Mix in herb garlic cheese, cream cheese, sun-dried tomatoes, olives, nutritional yeast, and just ¾ cup reserved pasta water until smooth. Add cooked pasta, cannellini beans, and as many red pepper flakes as you'd like and stir until well-coated, 3 to 4 minutes. Season to taste with salt and pepper. (TIP: Add more pasta water, 1 tbsp at a time, if sauce is too thick.)

Divide pasta between bowls. Sprinkle with parmesan and serve. Buon appetito!

For 4-serving meal, double all ingredients except reserved pasta water in step 2; start with just 1 cup and add more as needed. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.