Penne With Tomatoes & Snow Peas

This light yet satisfying vegan pasta dish brings the freshness of summer to your table. Bright plum tomatoes burst with flavor as they simmer with crisp snow peas, earthy mushrooms, and sweet bell peppers. The sauce is simply dressed with aromatic garlic, scallions, and a hint of heat from cayenne, all tied together with savory tamari for an umami-rich finish. Its a perfect weeknight dinner that comes together in under 40 minutes. The combination of tender pasta and crisp-tender vegetables offers a delightful textural contrast. Serve immediately for the best flavor, making it an ideal choice for quick, healthy, and delicious family meals.

Cooking Method: Sautéing, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 54.0

Dietary: Vegan, Vegetarian

Description

This light yet satisfying vegan pasta dish brings the freshness of summer to your table. Bright plum tomatoes burst with flavor as they simmer with crisp snow peas, earthy mushrooms, and sweet bell peppers. The sauce is simply dressed with aromatic garlic, scallions, and a hint of heat from cayenne, all tied together with savory tamari for an umami-rich finish. Its a perfect weeknight dinner that comes together in under 40 minutes. The combination of tender pasta and crisp-tender vegetables offers a delightful textural contrast. Serve immediately for the best flavor, making it an ideal choice for quick, healthy, and delicious family meals.

Ingredients

12 ea Plum tomatoes, skinned & coarsely chopped
4 cloves Garlic, minced
1/2 cup Scallions, thinly sliced
1 cup Green bell pepper, chopped
2 tbsp Olive oil
2 cups Mushrooms, sliced
1 lb Snow peas
1 lb Penne pasta
1/4 tsp Cayenne pepper
1 tbsp Tamari

Directions

1
Bring a large pot of salted water to a boil for the pasta.
2
In a large skillet, heat olive oil over medium heat.
3
Add garlic, scallions, and green bell pepper to the skillet.
4
Saut vegetables until the peppers are tender-crisp, about 2 minutes.
5
Add sliced mushrooms, reduce heat to low, and saut for 3 minutes.
6
Stir in chopped plum tomatoes and snow peas.
7
Cover the skillet and simmer for 10 minutes.
8
Meanwhile, cook penne pasta in the boiling water until al dente.
9
Drain the pasta thoroughly.
10
Stir cayenne pepper and tamari into the vegetable mixture.
11
Spoon the hot tomato and vegetable sauce over the drained pasta.
12
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 54.0kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 11.7g4%
Dietary Fiber 3.6g15%
Sugars 7.8g
Protein 2.7g6%

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

Note

To skin plum tomatoes, score a small "X" on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water. The skins should peel off easily.

For a gluten-free version, ensure the penne pasta and tamari are both certified gluten-free.

You can adjust the heat level by increasing or decreasing the amount of cayenne pepper to suit your taste.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.

Keywords: vegan, pasta, penne, tomatoes, snow peas, mushrooms, garlic, scallions, bell pepper, tamari, quick dinner, plant based, healthy, vegetarian, gluten free option, weeknight meal, savory, vegetable pasta, easy recipe, mediterranean

Read it online: https://www.chefs-mate.com/recipe/penne-with-tomatoes-snow-peas-2/