20-Minute Vegan Penne Rosa

Meaningful Eats

4 servings

This is a totally delicious dairy-free pasta dish! The mushrooms also give this pasta great flavor so you won't miss the meat. However you can add chicken or shrimp if you like. I've also made this with my favorite gluten-free gnocchi in place of the pasta and it's amazing!

Course main

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Author Erin Collins

Ingredients

2 tablespoons olive oil
1 shallot minced
2 cloves garlic minced
8 oz baby bella or cremini mushrooms thinly sliced
pinch of red pepper flakes
1 cup marinara sauce
1 cup canned diced tomatoes about half a 14.5oz can
1/4 cup So Delicious Unsweetened Cashew Milk or So Delicious Unsweetened Almond Milk
3-4 cups spinach
1/4 cup dairy-free parmesan plus more for serving
salt & pepper to taste
12 oz gluten-free penne

Instructions

Cook the gluten-free penne in salted water according to package instructions while you make the sauce.
Heat a large saute pan over medium heat. Add the olive oil, followed by the shallot and garlic and cook for 2-3 minutes until soft. Add the mushrooms and cook for another 5-7 minutes until soft. Add 1/4 teaspoon salt, pinch of red pepper flakes, marinara, diced tomatoes and cashew milk. Cook for 5 minutes until heated through and combined.
Add the spinach (it will look like a lot at first but will wilt down!) and cook, stirring until wilted, about 5 minutes more. Add the cooked penne, dairy-free parmesan, and salt/ pepper to taste. Toss to combine adding more dairy-free parmesan if needed. Serve and enjoy!

Nutrition