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.

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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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