Pasta Penne Vegan
Enjoy the freshness of authentic Italian countryside flavors in a plate of healthy, light, and very practical pasta dish! Combining the al dente doneness of Penne pasta with a simple stir-fry sauce rich in flavor from extra virgin olive oil. Juicy chunks of sweet red cherry tomatoes, tender slices of red onion, and a touch of fresh basil leaves that are very aromatic. Without using animal cheese, this pure vegetarian dish is very rich in antioxidants, low in cholesterol, and is the perfect healthy dinner choice that can be prepared in just 15 minutes.
Shared by Grande
Time
15 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 200 grams of dry penne pasta (make sure it's egg-free)
- 1 cup (150 grams) fresh cherry tomatoes (cut in half)
- 1/2 red onion (thinly sliced lengthwise)
- 3 cloves of garlic, finely chopped
- 3 tablespoons olive oil (extra virgin olive oil)
- One handful of fresh basil or parsley leaves (roughly torn)
- Salt, black pepper powder, and mushroom stock powder to taste
- 1/4 cup of the water left over from cooking the pasta (save a little before straining the pasta)
👩🍳 Instructions
- 1
Boil the penne pasta: bring a large pot of water to a boil, then add a teaspoon of salt.Add the dry penne pasta and boil for 9 to 11 minutes (according to package directions) until it reaches al dente (soft but still slightly chewy to the bite). Before straining the pasta, take 1/4 cup of the pasta cooking water and set aside. Strain the Penne pasta and drain.
- 2
Saute the aromatic spices: heat the olive oil in a pan over medium heat, then add the sliced red onion and garlic. Saute for 2-3 minutes until the onions are wilted, translucent, and give off a fragrant aroma.
- 3
Cook the cherry tomatoes: add the cherry tomato pieces to the pan and season with salt, ground black pepper, and mushroom stock powder to taste. Saute for 3 to 4 minutes until the cherry tomatoes begin to soften, wrinkle slightly, and release their natural sweet juices.
- 4
Combine the pasta and sauce: add the drained Penne pasta to the tomato sauté pan. Pour in the pasta water that was set aside a little at a time (this water contains starch which will help the olive oil and tomatoes combine into a thin, glossy sauce). Stir well quickly over medium heat for 1 to 2 minutes.
- 5
Add fresh herbs: Turn off the heat. Immediately add torn fresh basil or parsley leaves to the warm pasta. Then stir briefly until it wilts naturally due to the hot steam from the pasta (this ensures that the fresh aroma of the leaves doesn't disappear).
- 6
Serve: Transfer the pasta to a serving plate and drizzle a little raw olive oil over it for a nice shine and extra flavor. Fresh tomato penne pasta is ready to be enjoyed.