Vegan Penne all'Amatriciana

🛒 Ingredients

• #Main Ingredients;
• 350g egg‑free penne pasta
• 100g shiitake or oyster mushrooms, finely chopped (smoky meat substitute)
• 2 tbsp soy sauce or tamari
• 1 tsp liquid smoke (optional, for authentic cured aroma)
• 400g crushed tomatoes or passata.. 1 tbsp tomato paste.. 3 garlic cloves, minced
• 1–2 fresh red chillies or chilli flakes (adjust heat to taste)
• 4 tbsp extra virgin olive oil.. Salt for pasta water and seasoning
• 1 tbsp reserved starchy pasta water (essential for the sauce)
• #Topping & Finish;
• Fresh parsley, chopped
• 1–2 tbsp nutritional yeast (vegan parmesan alternative)
• Freshly ground black pepper

👩‍🍳 Instructions

1. 1

   Make the smoky base: Toss chopped mushrooms with soy sauce and liquid smoke; let sit 5 minutes. Heat 2 tbsp oil in a pan over medium heat, fry mushrooms until golden, crisp, and all liquid evaporates. Set aside a handful for garnish.

2. 2

   Build the sauce: In the same pan, add remaining oil. Cook garlic and chilli gently until fragrant and pale golden — do not burn. Stir in tomato paste for 1 minute, then add crushed tomatoes, salt, and pepper. Simmer 10–12 minutes until thickened. Return the fried mushrooms to the pan.

3. 3

   Cook pasta: Boil salted water, cook penne until al dente. Scoop out 1–2 tbsp cooking water before draining.

4. 4

   Combine: Toss drained pasta into the sauce with the reserved water. Stir gently over low heat for 1–2 minutes so the sauce coats every tube perfectly.

5. 5

   Serve: Plate up, top with extra mushrooms, nutritional yeast, fresh parsley, and plenty of black pepper. Enjoy hot.