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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,
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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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Comments (9)
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!