Vegan Penne Pasta with Tomato Sauce and Parmesan Cheese
Elevate your weeknight dinners with this vegan twist on a classic Italian favorite—Vegan Penne Pasta with Tomato Sauce and Parmesan Cheese. This hearty and wholesome dish features perfectly al dente penne pasta bathed in a rich, aromatic tomato sauce made with crushed tomatoes, sautéed onions, garlic, and a medley of dried herbs like basil and oregano for a flavor-packed experience. The highlight of the recipe is the creamy, nutty vegan Parmesan, crafted from raw cashews, nutritional yeast, and a hint of garlic and lemon juice. It's the perfect dairy-free alternative that adds a deliciously savory finish. Quick to prepare in just 45 minutes, this plant-based meal is ideal for busy nights and makes four satisfying servings. Garnished with fresh basil for a burst of color and freshness, this vegan pasta recipe is both comforting and nutritious—perfect for anyone seeking a tasty, dairy-free alternative without compromising on flavor.
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Recipe Information
Ingredients
- 350 grams Penne pasta
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 800 grams (or 2 cans) Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Nutritional yeast
- 0.5 cup Raw cashews
- 0.5 teaspoon Garlic powder
- 1 tablespoon Lemon juice
- 10 grams (or a handful, chopped, for garnish) Fresh basil
- 4 cups (for boiling pasta) Water
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and return to the pot.
While the pasta is cooking, heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic to the onions and sauté for another 1 minute until fragrant.
Stir in the crushed tomatoes and tomato paste. Add the dried basil, dried oregano, salt, and black pepper. Stir well to combine and let the sauce simmer for about 15-20 minutes, stirring occasionally.
Prepare the vegan Parmesan by blending the raw cashews, nutritional yeast, garlic powder, and lemon juice in a food processor until the mixture becomes fine and crumbly.
Once the sauce has thickened to your desired consistency, taste and adjust seasonings if needed.
Add the cooked pasta to the tomato sauce and mix well to ensure the pasta is evenly coated.
Serve the pasta in bowls, sprinkle generously with the prepared vegan Parmesan cheese, and garnish with chopped fresh basil.
Enjoy your Vegan Penne Pasta with Tomato Sauce and Parmesan Cheese warm.
Nutrition Facts
Calories |
39957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.9 g | 411% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13801 mg | 600% | |
| Total Carbohydrate | 9307.3 g | 3384% | |
| Dietary Fiber | 1925.7 g | 6877% | |
| Total Sugars | 6418.9 g | ||
| Protein | 1925.7 g | 3851% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18615 mg | 1432% | |
| Iron | 481.4 mg | 2675% | |
| Potassium | 450122 mg | 9577% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
