Looking for a quick, delicious, and Creamy Vegan Tuscan Pasta recipe? This Tuscan-style penne with plant-based cream sauce and white beans is packed with flavour and ready in under 30 minutes, perfect for a cosy weeknight dinner.
This Creamy Vegan Tuscan Pasta has quickly become my newest obsession, like really—it's just so good! I love how comforting and flavourful it is, yet simple enough to make any night of the week.
It's perfect for cosy dinners, I honestly think it works any time of year.
For more quick and easy pasta recipes, check out my Creamy Sun-Dried Tomato Pasta, Easy Roasted Tomato Pasta, my Creamy Cashew Alfredo Pasta or my Vegan Cheesy Baked Gnocchi recipe and let me know what you think.
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Creamy Vegan Tuscan Pasta
If you're craving something creamy, comforting and delicious, this Creamy Vegan Tuscan Pasta is exactly what you're looking for.
It's become one of those recipes I keep going back to because it's easy and quick to make, and it hits every time. I really love how the creamy sauce pairs with the garlic and sun-dried tomatoes, and the white beans make it super satisfying without feeling heavy, while also adding a bit of extra protein.
And the best part? It comes together in under 30 minutes, making it perfect for days when you don't feel like spending too much time in the kitchen but still want something really delicious.
Why you will love this recipe
- Creamy and comforting
- Ready in under 30 minutes
- Made with simple, everyday ingredients
- Flavours that are rich, satisfying, and so good together
Ingredients you'll need
For this Creamy Vegan Tuscan pasta, you’ll only need a handful of simple ingredients:
- Onion & garlic: The base of the flavours.
- Vegetable stock: It adds depth to the sauce, bringing everything together.
- Vegetable oil & butter: For sautéing and adding a bit of richness.
- Pasta of your choice: Use your favourite pasta. Any shape of pasta would work well with this recipe.
- Dairy-free cream: Makes the sauce rich, smooth, and creamy.
- Spinach: It adds freshness and a bit of green to the dish.
- Cherry tomatoes: For a little sweetness, colours and balance.
- Sun-dried tomatoes: The key flavour and the star of the show. Slightly tangy and so delicious.
- Tomato puree: It helps deepen the flavour and gives the sauce a nice colour.
- White beans: Makes the dish more filling and adds extra plant-based protein.
- Oregano, rosemary, basil: A simple herb mix that gives that Tuscan-style flavour. You can use Italian mixed herbs too.
- Salt and pepper to taste.
- Chilli flakes: Optional, but great if you like a little heat.
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Creamy Vegan Tuscan Pasta
Here's a simple recipe to make this Creamy Tuscan Pasta:
Step 1: Cook the pasta according to the package instructions. Don't forget to save a bit of pasta water before draining.
Step 2: Heat the oil and butter in a pan over medium heat. Add the chopped onion and cook until soft, then stir in the garlic for another minute.
Step 3: Toss in the cherry tomatoes, sun-dried tomatoes, and your herbs (oregano, rosemary, basil). Let everything cook for a few minutes until the tomatoes soften and the mixture is fragrant.
Step 3: Now, stir in the tomato purée and cook for a minute or two to deepen the flavour.
Step 4: Then, pour in the vegetable stock and dairy-free cream. Let it simmer gently for a few minutes.
Step 5: After that, stir in the white beans and spinach, cooking until the spinach wilts and the sauce is creamy.
Step 6: Lastly, add the cooked pasta and toss everything together. Use a splash of reserved pasta water to loosen the sauce.
And finally, taste and adjust with salt, pepper, and chilli flakes if you like a bit of heat. Serve warm and enjoy!
Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Tips & Variations
- Swap the greens: Try kale instead of spinach for a heartier, slightly earthy flavour.
- Extra protein: Add vegan chicken, more beans or cooked chickpeas for an even more filling meal.
- Cheesy twist: Sprinkle a bit of nutritional yeast on top for a cheesy flavour without dairy.
- A little heat: Add extra chilli flakes for a spicy kick.
- Mix up the pasta: Fusilli, rigatoni, or farfalle all work beautifully. Just use your favourite pasta
How to store it
This Creamy Tuscan Pasta tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
When you're ready to eat it again, gently reheat in a pan over low heat, adding a splash of plant-based cream or a little pasta water to restore the silky, creamy sauce. It's almost like it's freshly made all over again!
More delicious dinner ideas that you'll love
Vegan Black Bean Burger Recipe
Pasta with Vegan Cream Cheese and Cherry Tomatoes
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Creamy Vegan Tuscan Pasta
- Total Time: 30 minutes
- Diet: Vegan
Description
Looking for a quick, delicious, and Creamy Vegan Tuscan Pasta recipe? This Tuscan-style penne with plant-based cream sauce and white beans is packed with flavour and ready in under 30 minutes, perfect for a cosy weeknight dinner.
Ingredients
- 100 ml vegetable stock
- 1 onion
- 3-4 garlic cloves
- 1 tbsp oil
- 1 tsp butter
- 250 ml dairy-free cream
- 200g pasta of your choice
- 150g cherry tomatoes
- 5-6 sun-dried tomatoes
- 150g white beans
- 1-1,5 teaspoon oregano, rosemary, basil
- 2 tbsp tomato paste
- salt and pepper to taste
- chilli flakes- optional
Instructions
-
Cook the pasta according to the package instructions until al dente. Before draining reserve a little bit of the pasta water.
-
Start with the base: Heat the oil and butter in a pan over medium heat. Add the chopped onion and cook until soft, then stir in the garlic for another minute.
-
Add the tomatoes & herbs: Toss in the cherry tomatoes, sun-dried tomatoes, and your herbs (oregano, rosemary, basil). Let everything cook for a few minutes until the tomatoes soften and the mixture is fragrant.
-
Build the sauce: Stir in the tomato purée and cook for a minute or two to deepen the flavour.
-
Make it creamy: Pour in the vegetable stock and dairy-free cream. Let it simmer gently for a few minutes.
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Add the rest: Stir in the white beans and spinach, cooking until the spinach wilts and the sauce is creamy.
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Combine: Add the cooked pasta and toss until evenly coated. If needed, stir in a splash of the reserved pasta water to loosen the sauce.
-
Season & serve: Taste and adjust with salt, pepper, and chilli flakes if you like a bit of heat. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
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