Lemon-Herb White Bean Pasta with Crispy Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed pasta dish featuring creamy white beans, zesty lemon, and crispy baked tofu that comes together in 25 minutes for a satisfying weeknight meal. This italian-inspired pasta (vegetarian, gluten-free) ready in about 40 minutes pairs spaghetti pasta, extra-virgin olive oil, zest and 2 tbsp juice lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss cubed tofu with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then spread on a parchment-lined baking sheet and roast for 18-20 minutes until golden and crisp around the edges.
  2. Step 2: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  3. Step 3: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  4. Step 4: Add drained cannellini beans, 2 tbsp lemon juice, and 1/4 cup reserved pasta water to the skillet, mashing 1/3 of the beans with a potato masher until creamy.
  5. Step 5: Toss drained spaghetti into the skillet with the bean sauce, adding more reserved pasta water 1 tbsp at a time until the sauce coats the pasta evenly. Stir in 1/4 cup chopped parsley and the lemon zest.
  6. Step 6: Divide into bowls, top with crispy tofu, and sprinkle with additional parsley and lemon zest.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Herb White Bean Pasta with Crispy Tofu take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb White Bean Pasta with Crispy Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.

Can I substitute ingredients in Lemon-Herb White Bean Pasta with Crispy Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb White Bean Pasta with Crispy Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herb White Bean Pasta with Crispy Tofu vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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