Min: Vegetable Penne

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Servings: 4 Difficulty: Advanced
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A hearty, plant-based pasta dish featuring roasted vegetables and a creamy tomato sauce.
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This comforting Vegetable Penne combines the earthy richness of button mushrooms and zucchini with the bright acidity of fresh tomatoes and red wine vinegar. The sauce is thickened with light cream cheese for a velvety texture that coats the pasta perfectly, while garlic and dried herbs provide a warm, aromatic backbone. It’s a vibrant, satisfying meal that feels indulgent yet wholesome. Ideal for busy weeknights or a light weekend lunch, this dish comes together quickly using pantry staples. Serve it family-style with crusty bread to soak up every last drop of the savory sauce.

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Min: Vegetable Penne

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 123.3

Description

This comforting Vegetable Penne combines the earthy richness of button mushrooms and zucchini with the bright acidity of fresh tomatoes and red wine vinegar. The sauce is thickened with light cream cheese for a velvety texture that coats the pasta perfectly, while garlic and dried herbs provide a warm, aromatic backbone. It&# 226;€™s a vibrant, satisfying meal that feels indulgent yet wholesome. Ideal for busy weeknights or a light weekend lunch, this dish comes together quickly using pantry staples. Serve it family-style with crusty bread to soak up every last drop of the savory sauce.

Ingredients

Directions

  1. Finely chop 3 of the tomatoes and set aside; cut the remaining tomato into thin wedges for garnish.
  2. Quarter the zucchini lengthwise, then slice crosswise into half-inch coins.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add minced garlic, sliced mushrooms, chopped onion, dried basil, oregano, salt, pepper, and hot pepper flakes.
  5. Sauté, stirring frequently, for about 4 minutes until the onion is softened and mushrooms begin to brown.
  6. Stir in the chopped tomatoes and increase heat to medium-high.
  7. Cook, stirring occasionally, for about 5 minutes until the tomatoes break down and release their juices.
  8. Add the zucchini slices and red wine vinegar to the skillet.
  9. Reduce heat to medium and cook, stirring often, for about 5 minutes until the zucchini is tender-crisp.
  10. Stir in the light cream cheese until fully melted and blended into a creamy sauce.
  11. Meanwhile, bring a large pot of salted water to a boil and cook penne pasta for 8-10 minutes until al dente.
  12. Drain the pasta and return it to the pot.
  13. Pour the vegetable sauce over the pasta and toss gently to coat evenly.
  14. Transfer to serving plates and garnish with the reserved tomato wedges.
  15. Serve immediately with crusty whole wheat bread and a side green salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.3kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 16.1mg1%
Total Carbohydrate 10.3g4%
Dietary Fiber 3.2g13%
Sugars 6.6g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable penne, vegan pasta, tomato sauce, zucchini, mushrooms, garlic, italian dinner, quick meal, plant based, weeknight dinner, creamy sauce, healthy pasta
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