Print
The BEST weeknight pasta! You've gotta try this vegetarian pasta. Spicy vegetable marinara over dreamfields pasta. | www.delishknowledge.com

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

The BEST weeknight pasta! You've gotta try this vegetarian pasta. Spicy vegetable marinara over dreamfields pasta. | www.delishknowledge.com

Spicy Penne Pasta

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian

Description

Spicy Penne, the BEST weeknight pasta! You’ve gotta try this vegetarian pasta. Spicy vegetable marinara over dreamfields pasta.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup minced yellow onion
  • 4 carrots, peeled and chopped
  • 8 ounces mushrooms, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground pepper
  • 1 can (28 ounces) whole tomatoes with juice
  • 1/2 cup red wine
  • 1/4 cup shredded Parmesan cheese, regular or vegan, plus more for garnish
  • 1/4 cup freshly chopped basil leaves, plus more for garnish
  • 16 ounces penne pasta

Instructions

  1. First, cook pasta according to package directions until just al dente. Reserve 1/2 cup cooking liquid before draining; set aside.
  2. Meanwhile, heat olive oil in large skillet over medium heat until hot. Next, add onion, carrots and mushrooms; cook 8 to 10 minutes or until vegetables are soft. Add salt, oregano, red pepper flakes and pepper. Stir in wine; cook about 5 to 8 minutes or until liquid is reduced by half, scraping up any browned vegetable bits on bottom of pan.
  3. Then, crush tomatoes with hands and add them along with juice to skillet. Simmer 10 minutes, stirring often.
  4. Next, remove skillet from heat. Add cooked pasta and 1/4 cup of the reserved cooking liquid, the Parmesan cheese and basil; toss to combine. If sauce is too thick, thin with a little more of reserved cooking liquid.
  5. Then, transfer to a large serving dish. Finally, garnish with additional Parmesan cheese and basil, if desired.

Nutrition

  • Serving Size: 1/6th of the recipe
  • Calories: 320
  • Sodium: 450 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 59 g
  • Fiber: 10 g
  • Protein: 12 g
  • Cholesterol: 2 mg

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Flipboard