One Pot Penne Pasta with Tomato Cream Sauce
Enjoy this Pasta with Tomato Basil Cream Sauce in a flash because it’s made in one pot! Bell peppers, tempeh, mushrooms and spinach make it a nutrient-full, hearty dish.
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
One-Pot-Penne-Pasta
One Pot Penne Pasta with Tomato Cream Sauce
Enjoy this Pasta with Tomato Basil Cream Sauce in a flash because it’s made in one pot! Bell peppers, tempeh, mushrooms and spinach make it a nutrient-full, hearty dish.
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
One-Pot-Penne-Pasta
Ingredients
  • 1 lb whole grain penne pasta 4 cups
  • 2 8-oz packages tempeh original, 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 (or 2 cups homemade)
  • 1 1/2 cups unsweetened soy milk or other plant milk
  • ½ cup nutritional yeast
  • ½ lb fresh spinach
  • 1 cup fresh basil sliced
  • 1 Tbl dried oregano
  • 1 tsp sea salt (optional)
Instructions
  1. 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.
  2. To the same pot add mushrooms, onions, peppers, and ¼ cup more water or broth and saute until onion is transparent, adding more water as necessary to keep from sticking.
  3. 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.
  4. Add the soy milk, the penne pasta, and salt (optional), stirring to prevent the pasta from sticking. Cook for 8-10 minutes more until the pasta is cooked and the liquid reduces to a thick sauce.
  5. Add ½ cup nutritional yeast and the spinach. Stir to combine and cook until wilted.
  6. Top with the sliced basil and serve.

This recipe was printed from plantbasedcooking.com