Creamy Penne Pasta
This creamy vegan penne pasta is so good and packed with nutrients! The onions, mushrooms and tomatoes really add a depth of flavor and the non-dairy milk gives it a great creamy texture.
Ingredients
- 3-4 cloves garlic minced
- 1/2 onion chopped
- 1/2 red bell pepper chopped
- 5 oz. cherry tomatoes halved
- 4 mushrooms chopped
- 2 cups spinach
- 2 15 oz. cans diced tomatoes
- 1/4 cup tomato paste
- 1 cup soy milk
- 1 box penne pasta
- 2 tbsp nutritional yeast
- 2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- salt/pepper to taste
Instructions
- Cook pasta according to package instructions. Once pasta is done cooking, set aside 1 cup of pasta water and drain the rest.
- In a large pan, heat a drizzle of olive oil and add onions and garlic and sauté for 3-4 minutes.
- Add bell peppers, cherry tomatoes, mushrooms, Italian seasonings, crushed red pepper, and salt/pepper. Sauté another 6-7 minutes.
- Transfer sauteed veggies to pot and add cooked pasta water, diced tomatoes, tomato paste, soy milk, and nutritional yeast and blend with an immersion blender until smooth and creamy.
- Simmer sauce for at least 10 minutes.
- Pour pasta into pot with sauce, add spinach, and heat just another minute or so, until spinach has wilted.
Notes
If you don't have an immersion blender, just transfer the sauce to a regular blender.