Creamy Vegan Tomato Penne
This Creamy Vegan Tomato Penne requires just a handful of ingredients and one pot! Perfect for a date night served with a big green salad.
Ingredients
- 8 ounces penne dry
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 3 cloves garlic diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes optional
- 1 15-ounce can crushed tomatoes I used fire roasted
- 5 tablespoons spreadable vegan cheese I used the Miyokos chive cheese wheel*
- 5 basil leaves chopped, plus more for for serving
Equipment
Instructions
- Bring a large stock pot of water to a boil. Add the pasta and cook until al dente. Drain and place the pot back on the stove.
- Heat the olive oil in the pot over medium heat. Add the onion, garlic and seasonings. Cook down for 3 minutes, stirring frequently.
- Pour in the crushed tomatoes and stir to combine. Heat for 5 minutes.
- Add the vegan cheese and stir until melted and combined. Stir in the basil. Taste and adjust the seasonings if needed. Add the pasta and toss to combine.
- Serve hot with more fresh basil.
Notes
*I haven't tried this with any other vegan cheese so I can't speak to how other brands will melt into the sauce. My second choice would be vegan cream cheese rather than vegan cheese shreds.
Calories: 392kcal, Carbohydrates: 56g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 237mg, Potassium: 495mg, Fiber: 5g, Sugar: 7g, Iron: 3mg
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