Vegan Penne with Creamy Tomato Sauce
A delicious and satisfying vegan penne pasta dish featuring a creamy tomato sauce made from whole-food ingredients.
Discover the joy of cooking with this delightful Vegan Penne with Creamy Tomato Sauce recipe.
Perfect for a weeknight dinner, this dish is not only wholesome but also packed with flavor.
Made with simple, plant-based ingredients, this recipe is a wonderful example of how easy vegan cooking can be.
Check out more at vegancooking.recipes for more delicious plant-based meals.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute the whole wheat penne with gluten-free pasta if you have dietary restrictions. Nutritional yeast adds a cheesy flavor without dairy, making it a great addition for vegan cooking.
Tips & Notes
- •Make sure to reserve some pasta water before draining; it can help adjust the sauce consistency if needed.
- •For a richer flavor, let the sauce simmer longer and incorporate a splash of balsamic vinegar.
Recipe Variations
- •Add roasted vegetables like eggplant or cherry tomatoes for a different flavor profile.
- •Incorporate vegan protein such as chickpeas or lentils for added heartiness.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of water or vegetable broth to revive the sauce.
Frequently Asked Questions
Can I make this dish gluten-free?
Yes, simply substitute the whole wheat penne with a gluten-free penne pasta.
How can I add more vegetables?
You can add spinach, zucchini, or bell peppers to the sauce for added nutrition.
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A delicious and satisfying vegan penne pasta dish featuring a creamy tomato sauce made from whole-food ingredients.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large pot, bring salted water to a boil and cook the whole wheat penne pasta according to package instructions until al dente.
- 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
- 3
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- 4
Stir in the canned diced tomatoes (with their juices) and bring the mixture to a simmer. Let it cook for about 10 minutes.
- 5
Once the sauce has simmered, add the coconut cream, nutritional yeast, chopped basil, salt, black pepper, and red pepper flakes. Stir well to combine.
- 6
Allow the sauce to simmer for another 5 minutes, stirring occasionally until it thickens slightly.
- 7
Once the penne is cooked, drain it and add it to the skillet with the sauce. Toss to coat the pasta evenly.
- 8
Remove from heat, garnish with additional fresh basil if desired, and serve warm.
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