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  • Ready In:
  • Makes about 11 cups

Pasta dishes like this one come together easily because I always have most of the ingredients in the pantry and mushrooms in the fridge. If you don’t have fresh basil, use 2 tablespoons of dried basil instead.

Ingredients

  • 12 ounces whole-grain penne pasta
  • 1 medium yellow onion, diced
  • 1 pound mushrooms, trimmed and sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 (28-ounce) can San Marzano crushed tomatoes
  • 1 cup unsweetened, unflavored plant milk
  • 1 cup chopped fresh basil
  • Sea salt and freshly ground black pepper

Instructions

  1. Bring a large pot of water to a boil. Cook the penne according to the package instructions. Drain well in a colander and set aside.
  2. Meanwhile, sauté the onions and mushrooms in a large saucepan over medium heat, stirring occasionally, until the onions start to turn brown and translucent, 7 to 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  3. Add the garlic and thyme, and cook for 1 minute. Add the crushed tomatoes with their juice and simmer, stirring occasionally, for 10 minutes. Add the plant milk, the cooked pasta, the basil; season with salt and pepper to taste and toss until well coated. Taste and adjust the seasoning. Cook until heated through, about 1 minute. Serve hot.

Comments (9)

(5 from 7 votes)
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Nikki1 month ago
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I love this recipe. So tasty. So quick and easy to make. My daughter doesn’t like mushrooms, so it is “when she’s not home dish” that I always pull out. It would most definitely be in my weekly rotation, if she liked mushys. Even my meat eating boys like it, they don’t even whinge about not getting enough protein. XD Considering one time I gave my daughter leftovers and served it up to her boyfriend and he loved it (he did the dishes lol), I’m going to call it an absolute family favourite. I usually top mine with nutritional yeast, but without is fantastic too.

D6 months ago
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Excellent. Didn’t have penne so I used rotini. Flavor is marvelous.

Peggy O.7 months ago
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This turned out delicious and was easy to put together.
I used the recipe as written but added 1 T red wine vinegar, 1 bunch chopped red kale, and some Gardein beefy crumbles ( although tofu crumbles would work just as well).

The Nige9 months ago
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Great little recipe, I upgraded it with broccoli and zucchini and threw in a generous serve of Nutritional Yeast and loaded it up with black pepper…..OMG…delicious and the family smashed it, made the list of faces. Thx FOK’s

shannon thibodeaux12 months ago
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I would like to try this recipe

Joyce12 months ago
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Very good sauce I would serve it to anyone. Easy to make and healthy.

Bonnie1 year ago
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YUM! Thank you!!!

Melinda2 years ago
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I love this recipe! Easy to change the way that you like. I also accidentally used sweetened plant milk and it was fine.

Stephanie Mancini2 years ago
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This was delicious. Accidentally used plant milk that was sweetened and added wet red hots for a little kick. Super easy to make too!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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