If you love simple, it doesn't get any simpler than a one pot meal. And if you love delicious, it doesn't get more flavorful than this one pot vegan pasta! Penne cooks in a spicy sun-dried tomato and roasted red pepper sauce. Then it's covered in tomatoes and buttered breadcrumbs and broiled to bubbly perfection. It's smoky, tangy, sweet, and savory - minus the dishes!
Ingredients
¼cupfinely chopped sun-dried tomatoes, in oil
2tablespoonstomato paste
3clovesgarlic, minced
2cupsvegan milk, unsweetened almond milk works well
1lbuncooked penne, gluten-free if needed
2roasted red peppers, chopped
28ouncecan crushed tomatoes
1teaspoonsea salt
½teaspoonchili flakes
3handfuls of spinach
¼cuptorn basil
Topping
1teaspoonvegan butter, melted
¼cupfine bread crumbs
1tablespoonnutritional yeast
5Roma tomatoes, sliced thick
Instructions
Pour 1 tablespoon of the oil from your jar of sun-dried tomatoes into a large skillet over medium-high heat. Add the sun-dried tomatoes, tomato paste, and garlic and cook until the tomato paste starts to darken and caramelize, about 3 minutes.
Add the vegan milk, penne, roasted red peppers, can of tomatoes, sea salt and chili flakes to the skillet and stir to mix well. Bring to a boil then reduce the heat to low, cover, and simmer for 15-20 mins, or until the pasta is cooked through. Stir several times, especially at the beginning, to prevent the pasta from sticking to the skillet.
2 cups vegan milk, 1 lb uncooked penne, 2 roasted red peppers, 28 ounce can crushed tomatoes, 1 teaspoon sea salt, ½ teaspoon chili flakes
While the pasta is cooking, mix together the melted butter, breadcrumbs, and nutritional yeast in a small bowl. Set the oven rack in the top third of your oven and preheat on broil.
1 teaspoon vegan butter, ¼ cup fine bread crumbs, 1 tablespoon nutritional yeast
When the pasta is al dente, stir in the spinach and basil and cover the top with the tomato slices. Broil until the tomatoes wilt and are brown in a few places, about 10 minutes. Sprinkle the buttered breadcrumbs on top during the last minute. Serve with a sprinkle of parsley.
3 handfuls of spinach, ¼ cup torn basil, 5 Roma tomatoes
Notes
If you're in a hurry, you can skip adding the tomatoes and buttered breadcrumbs and eat the pasta as soon as it's ready from the stovetop.