Cook pasta according to package instructions. Drain and set aside. Save the pot for later.
Meanwhile, make the feta by combining all ingredients in a blender and blending until smooth. Set aside.
Using the same pot that the pasta cooked in, cook the tomatoes over medium heat for about 5 minutes, stirring frequently so that tomatoes don't burn. The tomatoes will start to shrivel and pop. Gently press down on them with the back of a large spoon to squeeze the juices out. You can even use the spoon to chop them in half if you want smaller tomatoes pieces. Add a little water to deglaze the pan and prevent the tomatoes from burning.
Add in the feta sauce and stir to heat through for a few minutes, reducing heat to a low simmer.
Stir in fresh spinach or basil and allow to cook until wilted, about 2-3 minutes.
Add the cooked pasta to the pot and stir to evenly distribute and cover with sauce. Enjoy!
*Want it soy-free? Swap the tofu for a cup of raw cashews. Soak in hot water for 30 minutes to soften before blending.**For gluten-free, use a gluten-free pasta.Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer.