Bring a large pot of water to a boil and add the gluten-free noodles. Cook according to package instructions.
Meanwhile, in a large pan, heat avocado oil over medium-high heat. Add minced garlic and mushrooms and sauté for 7-10 min.
Sprinkle with ground black pepper and salt and turn down to medium. Add sun dried tomatoes with oil and continue to cook for another 3-5 min.
Once the oil from the sun dried tomatoes begins to simmer, stir in the spinach and continue cooking for another 2-3 min or until the spinach is almost completely wilted.
Add Italian seasoning and cannellini beans and toss to combine. Remove from heat.
Drain the pasta in a strainer and then return to the pot.
In a small liquid measuring cup, measure out the balsamic vinegar. Add the dijon mustard and stir. Pour the sauce over the noodles and toss to evenly coat.
Serve sautéd veggies over the pasta noddles with sauce.