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Close up of a plate of Vegan Tuscan White Bean Pasta with Spinach and Sun-dried Tomatoes and two slices of Garlic Bread

Vegan Tuscan White Bean Pasta

This Vegan Tuscan White Bean Pasta recipe features a creamy sauce combined with the flavors of onion, sundried tomatoes, spinach, zucchini, white beans, garlic and herbs with a sauce. So tasty!
Servings 4
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

  • 1 large pot - for boiling the pasta
  • 1 strainer or colander - to drain the cooked pasta
  • 1 large skillet or frying pan
  • 1 mixing spoon or spatula
  • 1 cutting board and knife
  • 1 measuring cups and spoons
  • serving dishes or bowls

Ingredients
  

  • 8 oz penne pasta (or any pasta of your choice)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups fresh spinach leaves
  • 1 medium zucchini, diced
  • 1/2 cup chopped sundried tomatoes (in oil, drained)
  • 1 can white beans, drained and rinsed (such as cannellini or navy beans)
  • 3/4 cup vegetable broth
  • 3/4 cup unsweetened plant-based milk (such as almond or soy milk)
  • 1/8 cup nutritional yeast (optional, for cheesy flavor or use vegan parmesan instead)
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut amino, tamari, or soy sauce
  • 2 tablespoon arrowroot or cornstarch
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon dried basil
  • salt and pepper to taste
  • fresh basil leaves for garnish (optional)

Instructions
 

  • Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.
  • Add the minced garlic, diced zucchini to the skillet and cook for an additional 3-4 minutes until the zucchini starts to soften.
  • Add the fresh spinach leaves to the skillet and cook until they wilt, about 2 minutes.
  • Stir in the chopped sundried tomatoes and white beans.
  • Stir in the arrowroot (or cornstarch), lemon juice, coconut amino (or tamari) and nutritional yeast into the vegetable broth. Stir until no lumps and smooth. Then pour both the vegetable broth and plant-based milk into the skillet. Stir in the Italian seasonings and dried basil. Season with salt and pepper to taste.
  • Allow the sauce to simmer for 5-7 minutes, stirring frequently, until it thickens slightly.
  • Add the cooked penne pasta to the skillet and toss until the pasta is well coated with the creamy sauce and all the ingredients are evenly distributed.
  • Cook for an additional 1-2 minutes to heat the pasta through.
  • Remove from heat and garnish with fresh basil leaves, if desired.