- Prep-time: / Ready In:
- Makes about 11 cups
- Serving size: ¼ of recipe
- Print/save recipe
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.
By Del Sroufe,
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
- 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.
- 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.
- 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.
Nutritional Information:
Per serving (¼ of recipe): 431 calories, 85 g carbohydrates, 19 g protein, 3 g total fat, 0.6 g saturated fat, 0 g cholesterol, 382 mg sodium, 8.8 g fiber, 14.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (16)
(5 from 10 votes)I really loved this resapy nice and simple to make thank you
Very tastie I will be eating it again.
This recipe was easy and delicious. Added zucchini and frozen peas towards end of cooking.
Something was missing, maybe extra Italian seasoning instead of just thyme and basil. All in all, it was a good basic recipe. I ended up adding fancy mushrooms, spinach, and broccolini for some extra veggies, plus some crushed red pepper for some zip. Recipe is for 4-6+ servings. I suggest halving the recipe.
I get two nights out of this dish. The recipe does say it makes 11 cups. 😊
How many servings?
Oh my is this good!!! And that's coming from a meat sauce lover. After seeing FOK on tv, I began rethinking my food choices. This is my first FOK recipe. Can't wait to try more. Only change was adding a dash of cayenne. Delish.
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.
Excellent. Didn't have penne so I used rotini. Flavor is marvelous.
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).
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
I would like to try this recipe
Very good sauce I would serve it to anyone. Easy to make and healthy.
YUM! Thank you!!!
I love this recipe! Easy to change the way that you like. I also accidentally used sweetened plant milk and it was fine.
This was delicious. Accidentally used plant milk that was sweetened and added wet red hots for a little kick. Super easy to make too!