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 stock. 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!