Vegan Tuscan Pasta

This vegan Tuscan pasta is light, easy to make and super delicious! It has loads of protein from the beans and tastes great hot or cold for a speedy lunch or dinner.

Vegan Tuscan pasta is a delicious pasta dish that tastes like a proper treat while also being full of nutrients and protein.

Made with sun-dried tomatoes, cannellini beans and baby spinach, this pasta dish comes together super quick for a fuss-free lunch or light dinner.

You can make this recipe with regular pasta or opt for wholewheat pasta for more fiber.

Whatever pasta you choose, the flavors come together so well, and this Tuscan pasta is sure to become a family favorite.

Why you'll love this vegan Tuscan pasta

• Very easy to make with just a handful of ingredients
• Ready in just 20 minutes
• Budget-friendly and easy to make your own

Ingredients and substitutions

Olive oil - You only need a tablespoon of extra virgin olive oil to sauté the shallot and garlic in.

Shallot - I like to use shallots in this Tuscan pasta because they have a mellow flavor and they cook quickly.

You can also use red onions - just make sure you dice them finely, so they cook quickly.

Garlic - Freshly chopped garlic delivers the best flavors for this recipe.

Sundried tomatoes - Pat the sun-dried tomatoes dry before chopping them if they're packed in oil.

You can also use cherry tomatoes here or a mix of sun-dried and fresh tomatoes.

Italian seasoning - Italian seasoning is a very convenient way to infuse flavor in pasta sauces like this.

You can also use your own mix of dried oregano and dried basil.

Red chili flakes - Only add some red chili flakes if you want the pasta to have a bit of a kick.

Cannellini beans - A can of drained and rinsed cannellini beans adds texture and protein to this pasta dish.

You can also use other white beans or borlotti beans.

Baby spinach - Add as much baby spinach as you like for extra brightness and nutrients. You can also use kale here.

Pasta - I used fusilli in this pasta dish but any other short pasta would do.

How to make Tuscan white bean pasta

Bring a large pot of water to a boil, salt it, and cook the pasta al dente according to the instructions on the package. Reserve a couple of cups of pasta water before draining.

Meanwhile, add the olive oil to the large pan and sauté the shallot and garlic for 2 minutes over medium heat until translucent.

Stir in the sun-dried tomatoes, cook for another minute, then add the Italian seasoning and red chili flakes.

Next, add the vegetable stock, cannellini beans and baby spinach. Simmer for a minute, then add the coconut milk and stir to combine.

Add the pasta and toss well to cover in sauce. If it looks too dry, add some reserved pasta water and cook until you reach the desired consistency.

Stir in the fresh basil, season to taste and serve immediately, topped with extra fresh basil if you like.

Leftovers and storage

• This is the kind of pasta dish that can be made ahead. It will keep well in the fridge for up to 5 days in an airtight container.
• You can serve this vegan Tuscan pasta at room temperature or reheat it in the microwave.
• This pasta dish freezes well for up to 3 months. To reheat, place it in the fridge overnight to thaw and then microwave it.

Recipe notes and tips

• Make this vegan Tuscan pasta creamy by stirring in some cashew cream or your favorite shop-bought plant-based cream.
• You can add other veggies to this pasta dish, such as broccoli, mushrooms or asparagus.
• This pasta dish is filling on its own, but you can serve it with some vegan garlic bread if you want something on the side.

If you liked this vegan Tuscan pasta recipe, you might also like some of my other easy vegan pasta recipes:

• Vegan Pesto Pasta
• Coconut Milk Pasta Sauce
• Creamy Avocado Pasta Sauce
• Vegan French Onion Pasta
• Vegan Leek and Mushroom Pasta

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