Penne with Tomato-Mushroom Sauce

Plant-based | 20 minutes | Pantry-friendly | Creamy

A quick and easy pasta dish that comes together in 20 minutes using pantry staples. Mushrooms and onions create a savory base, while plant milk adds creaminess to the tomato sauce. Fresh basil finishes it off with bright flavor.

Ingredients

Ingredient	Amount	Notes
Whole-grain penne pasta	12 oz
Yellow onion	1 medium	Diced
Mushrooms	1 lb	Trimmed and sliced
Garlic	4 cloves	Minced
Dried thyme	2 tsp
San Marzano crushed tomatoes	1 can (28 oz)
Plant-based milk	1 cup	Unsweetened, unflavored
Fresh basil	1 cup	Chopped
Sea salt	To taste
Black pepper	To taste	Freshly ground

Method

Cook pasta: Bring large pot of water to boil. Cook penne according to package instructions. Drain well and set aside.
Sauté vegetables: Meanwhile, sauté onions and mushrooms in large saucepan over medium heat, stirring occasionally, until onions turn brown and translucent, 7-8 minutes. Add water 1-2 tablespoons at a time as needed to prevent sticking.
Add aromatics: Add garlic and thyme; cook 1 minute.
Simmer sauce: Add crushed tomatoes with their juice; simmer, stirring occasionally, for 10 minutes.
Combine: Add plant milk, cooked pasta, and basil; season with salt and pepper. Toss until well coated. Cook until heated through, about 1 minute.
Serve: Serve hot.

Tips

Mushroom variety: Use cremini, button, or a mix of wild mushrooms

Extra veggies: Add spinach, kale, or zucchini in the last few minutes

Make ahead: Sauce can be made up to 3 days ahead; reheat and toss with fresh-cooked pasta

Storage

Refrigerate: Up to 4 days
Note: Sauce and pasta store best separately

Nutrition (per serving, 4 servings)

Calories: ~431
Protein: 19g
Carbs: 85g
Fiber: 9g
Fat: 3g

Adapted from: Del Sroufe / Forks Over Knives

Prep: 5 min | Cook: 20 min | Serves: 4