• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Blueberry

Easy, delicious, satisfying, family-friendly vegan recipes

  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
  • Follow on social media:

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Dishes

    Tuscan Style Pasta with Cannellini Beans and Vegan Feta

    Published on December 6, 2018 by Kate, Updated on October 21, 2021 - 4 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    pinterest graphic for vegan feta meal

    Have this amazing and nutritious meal on your table in thirty minutes or less!!  Pasta sauce made with Italian diced tomatoes, white Cannellini Beans, baby spinach, and topped with a delicious feta-style marinated tofu!

    overhead shot of vegan feta pasta meal with white beans, spinach and Cannellini beans on a white plate

    This meal is the best!  So easy to prep, and it turns a carb-favorite meal into a protein-rich entrée!  Beans are the ultimate healthy pairing for pasta, and these white Cannellini beans have both a nutty flavor and smooth texture you'll crave!  Top that with an easy feta-style marinated tofu...and it's love!

    Related recipe: Creamy Vegan Roasted Red Pepper Pasta

    What are the steps to make this Tuscan Style Pasta Dish?

    First, get the tofu marinating.  Drain and lightly press a firm water-packed tofu block.  Dice into small (¼ inch) squares.  Add seasonings, salt, lemon juice, olive oil, and stir gently to coat.

    overhead shot of cubed tofu in a white bowl with spices for vegan feta

    While the tofu is marinating, go ahead and boil your pasta and prep the Tuscan sauce!

    overhead shot of vegan feta in a white bowl with wooden spoon

    In a large skillet pour 2 cans of Italian style diced tomatoes, 1 can of Cannellini Beans (rinsed and drained), a tablespoon of extra virgin olive oil, garlic powder and red pepper flakes.

    overhead shot of Cannellini beans, Italian diced tomatoes and seasonings in a large black skillet

    Simmer on medium heat for about 10 minutes or until the tomatoes start to break down a bit.

    overhead shot of pasta sauce in black skillet with white Cannellini beans

    Now fold in the fresh baby spinach and cook just another minute or two until spinach begins to wilt.

     

    overhead shot of baby spinach being folded into pasta sauce with Cannellini beans in skillet

    As soon as the spinach has begun to wilt, remove from heat and serve over cooked pasta.

    overhead shot of complete pasta sauce with wilted spinach in large skillet

    Top with a generous helping of feta-style tofu...and yes, it's so very, very good!!!

    overhead shot of completed vegan feta in small white ramekin with silver spoon and gray napkin

    What are Cannellini Beans?

    Cannellini Beans are white Italian kidney beans, and originate in Italy!  Found canned in most grocery stores.

    Pro Cooking tip:

    The marinated tofu-feta tastes fabulous as a salad topping/dressing, so save any leftovers (or just make another recipe later)!!

    overhead closeup shot of pasta with Cannellini beans, spinach, Italian tomatoes and vegan feta on a white plate with ramekin beside

    IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:

    • Vegan Mexican Pasta Salad
    • Real Vegan Mozzarella Cheese
    • Creamy Vegan Spinach Artichoke Dip
    • Vegan Nacho Cheese
    • Best Vegan Egg Salad

    If you’ve tried this Vegan Tuscan Pasta or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    overhead shot of vegan tuscan style pasta on white plate with gray napkin beside

    Vegan Feta with Spinach, Tomato and White Bean Pasta

    This Tuscan Style Pasta Sauce combines delicious and nutritious by adding protein packed Cannellini Beans, baby spinach, Italian diced tomatoes and topped with Feta-style marinated tofu!!  
    5 from 7 votes
    Print recipe Leave a comment
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 368kcal

    Ingredients

    • 16 oz Pasta of your choice, cook according to package directions

    Tofu Feta

    • 14 oz. Firm Tofu
    • 3 T. Extra Virgin Olive Oil
    • 3 T. Fresh squeezed Lemon juice
    • 1 T. Yeast Flakes
    • 1 tsp. Sea Salt
    • 1 tsp. Dried Basil
    • 1 tsp. Dried Oregano

    Pasta Sauce

    • 1 Can White Cannellini Beans
    • 2 Cans Italian Diced Tomatoes, garlic, basil, oregano
    • 1-2 tablespoon Extra Virgin Olive Oil
    • ¼ teaspoon Garlic Powder
    • ¼ teaspoon Red Pepper flakes
    • 3 cups Baby Spinach, add last just before serving

    Instructions

    Make the Tofu-Feta

    • Drain water packed tofu and press gently between hands to drain excess liquid.  Dice into ¼ in. chunks.
    • Add lemon juice, olive oil, yeast flakes, seasonings, and salt.  Toss gently to coat, and set aside to marinate while prepping the pasta and sauce.

    Pasta sauce:

    • Boil water for pasta. Follow directions for cooking pasta while preparing the rest of the meal.
    • Into a large skillet add 2 cans of Italian style diced tomatoes, 1 can of Cannellini Beans (rinsed and drained), extra virgin olive oil, garlic powder and red pepper flakes.
    • Simmer for about 10 minutes over medium heat until tomatoes begin to break down.
    • Now fold the fresh spinach  into tomato/bean sauce.  Cook for 1-2 more minutes or just until spinach begins to wilt.
    • Layer pasta, sauce, and tofu-feta on dinner plate!

    Notes

    Nutrition Facts do Not include Pasta.

    Nutrition

    Serving: 1.5cup | Calories: 368kcal | Carbohydrates: 59g | Protein: 16g | Fat: 6g | Sodium: 340mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1430IU | Vitamin C: 4.4mg | Calcium: 132mg | Iron: 2.9mg

    More Vegan Entree Recipes

    • Red Bean Meatballs (Vegan, Soy-Free)
    • 25 Vegan Air Fryer Recipes
    • Rice Loaf (Vegan and Gluten-free!)
    • Vegan Cassoulet

    Reader Interactions

    Comments

      Questions? Feedback? I love to hear from you! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Heather

      December 11, 2018 at 4:44 am

      Can't wait to try this, thanks.

      Reply
      • Rebecca

        December 11, 2018 at 9:16 am

        Awesome! It's a fave at our house! 😉

        Reply
    2. Esther Schlittenhart

      April 30, 2017 at 10:01 pm

      hmmm, got to try this 🙂 - so do your canned tomatoes have the garlic, basil and oregano in them?

      Reply
      • Rebecca

        May 01, 2017 at 7:04 am

        Yes, they do! Lot's of brands at the store have something like this. Muir Glen is a more natural brand, but S & W etc., all have Italian Diced tomatoes. BTW, we need to catch up sometime soon! 🙂

        Reply

    Primary Sidebar

    Image of Vegan Blueberry recipe creator.

    Welcome to Vegan Blueberry! Here you'll find veganized versions of your favorite comfort food, amazing vegan desserts, and the best vegan cheese recipes on the internet.

    More about Vegan Blueberry →

    "Buy me a coffee" button.

    Reader favorites:

    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Vegan Coquito
    • Vegan Apple Sticky Buns

    Follow Vegan Blueberry:

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    logo collage

    Find Out What's Cookin'

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Who's behind Vegan Blueberry?

    Hi! I'm Kate. Welcome to Vegan Blueberry, where you'll find easy, delicious vegan recipes that are family-friendly and super satisfying! Read more

    My Favorites:

    Bowl of creamy vegan parsnip soup.
    Close up of a bowl of vegan miso sweet potato soup.
    Close up of a glass of dairy-free vegan coquito

    See the Vegan Blueberry Web Stories

    As an Amazon Associate I earn from qualifying purchases. See my full disclosure and privacy policy.

    Copyright © 2023 · MAMA IS WORKING LLC, VEGANBLUEBERRY | Privacy Policy