In my high school days I frequented a certain noodle fast-food chain, and I can’t say I regret it. It’s been awhile since I’ve eaten at a Noodles because for the most part, pasta is something that’s pretty easy to make at home, but I found myself missing my favorite dish recently: penne rosa.
This vegan version is so creamy, full of veggies, and has a slight kick. Sure to satisfy any high school comfort food cravings.
If you make this recipe, let me know by commenting below or tagging me in your photos on Instagram, @groundedchow!
Vegan Penne Rosa
Ingredients
- 8 oz penne noodles
- 4 oz mushrooms
- 2 cups baby spinach or kale
- 1/4 cup cashew cream*
- 3/4 cup marinara sauce
- ½ tsp red pepper flakes
- ½ tsp sriracha optional
- 1 Tbs olive oil
- ½ pint cherry tomatoes halved
Instructions
- Cook noodles according to directions. Drain and set aside.
- While the noodles cook, heat olive oil in a skillet over medium-high heat. Add mushrooms, cooking until tender. Add spinach and cook until just wilted. Remove from the pan and set aside
- Combine marinara sauce and cashew cream, stirring until incorporated. Add sauce to same skillet you used to cook the vegetables, stirring over medium heat. Add chili flakes, optional sriracha, and tomatoes. Taste and adjust for spice level.
- Add noodles to sauce, stirring until coated. Fold in spinach and mushrooms. Serve and enjoy!
Notes
*Sub for vegan cream if necessary. I make cashew cream by blending 1 cup soaked cashews, 1/3 cup soy milk, 3 Tbs nutritional yeast, and salt. This will make a little more than needed for the recipe, but smaller amounts may not work depending on your blender.