Cook rigatoni in boiling water until al dente. Drain, and set aside.
Drain and rinse cannellini beans; set aside.
In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.
Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.
