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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.

penne, plant based, recipe

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 (8)

(5 from 6 votes)
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D1 month ago
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Excellent. Didn’t have penne so I used rotini. Flavor is marvelous.

Peggy O.1 month 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 Nige4 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 thibodeaux7 months ago
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I would like to try this recipe

Joyce7 months ago
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Very good sauce I would serve it to anyone. Easy to make and healthy.

Bonnie10 months ago
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YUM! Thank you!!!

Melinda1 year 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 Mancini1 year 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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