This One Pot Penne Pasta with Tomato Cream Sauce is a delicious mouth full...gets you out of the kitchen in a flash with fewer dishes and is full of plant-based goodness.
It's lovely to be able to create dinner in one pot. This makes a lot of pasta which is great to have as leftovers. I used whole grain wheat pasta, but you could substitute gluten-free if you'd like.
The first thing you do for this one post penne pasta is to brown up the tempeh a little in the pot using a little veggie broth. Once that is done, remove it from the pot and add all of the veggies.
Then its a matter of adding the liquid. The first time I made a one-pot pasta, I wasn't sure if the amount of liquid would work out to be soupy or just right. What happens with pasta is that even when you finish cooking, the pasta continues to soak up water.
This turned out just right with the sauce being the right amount of creaminess.
One thing about whole wheat pasta is that it can be tougher so it helps to cook it enough, but you have to be careful that it doesn't fall apart.
Whole grain pasta is getting better and I've heard that quinoa pasta works well, also.
I'd love to hear your feedback in the comments below for this One Pot Penne Pasta Recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag, #plantbasedcooking, in your caption, and I won't miss it!
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings | people |
- 1 lb whole grain penne pasta 4 cups
- 2 8-oz packages original tempeh cut into ½” cubes
- 1 large onion sliced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 8 oz mushrooms sliced
- 4 cloves garlic minced
- 1 28-oz canned tomatoes sauce included
- 2 cups low-sodium vegetable broth
- 1 1/2 cups unsweetened soy milk
- ½ cup nutritional yeast
- ½ lb fresh spinach
- 1 cup fresh basil sliced
- 1 tsp salt optional
- 1 Tbl dried oregano
Ingredients
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- In a large pot over medium heat, add the tempeh and saute for a few minutes in water or broth. Let the liquid evaporate and the tempeh browns a little. Remove from the pot to a plate.
- To the same pot add mushrooms, onions, and peppers, ¼ cup more water or broth and saute until onion is transparent, adding more water as necessary to keep from sticking.
- Add the garlic and saute a few more minutes before adding back the tempeh. Then add the vegetable broth and canned tomatoes, breaking up the tomatoes as they heat.
- Add the soy milk and penne stirring to prevent it from sticking. Cook for 8-10 minutes more until the pasta is cooked and the liquid reduces to a thick sauce.
- Add ½ cup nutritional yeast and the spinach. Stir to combine and cook until wilted.
- Top with the sliced basil and serve.
Where do i put the oregano?
Thanks for noticing it was left off the instructions. It’s all fixed now. ???? Add it along with veggie stock and canned tomatoes. You can, of course, use less depending on your taste.
Sodium is too high. How can you make this more Protein ..
Hi, Actually this has quite a bit of protein with the tempeh, 30g per serving. If you want more, you could add beans or tofu. ???? Of course, the salt is optional.
Do you think almond milk would work in place of the soy milk?
I do and I recently experimented with coconut milk in a tomato pasta sauce with vegetables (about 2/3 cup). It was really good, but it does have a lot more fat so use sparingly. Good luck 🙂
What size is a serving? 409 seems high? How much in a serving? Thanks, Brenda
Hey Brenda, I recalculated the nutritional information and made sure everything was precise and using the accurate ingredients. Nutrition apps can be tricky, but I think this new calculation is good. The calories went down a little. The serving size is 2 cups. Hope this helps.