20-Minute Vegan Penne Rosa {Gluten-Free}

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20-Minute Vegan Penne Rosa {Gluten-Free}

20-Minute Vegan Penne Rosa {Gluten-Free}

20-Minute Vegan Penne Rosa {Gluten-Free}


2 tablespoons olive oil

1 shallot, minced

2 cloves garlic, minced

8oz baby bella or cremini mushrooms, thinly sliced

pinch of red pepper flakes

1 cup marinara sauce

1 cup canned diced tomatoes (about half a 14.5oz can)

1/4 cup Cashew Milk or Almond Milk

3-4 cups spinach

1/4 cup dairy-free parmesan (plus more for serving)

salt & pepper to taste

12oz gluten-free penne


Cook the gluten-free penne in salted water according to package instructions while you make the sauce.

Heat a large saute pan over medium heat. Add the olive oil, followed by the shallot and garlic and cook for 2-3 minutes until soft. Add the mushrooms and cook for another 5-7 minutes until soft.

Add 1/4 teaspoon salt, pinch of red pepper flakes, marinara, diced tomatoes and cashew milk.

Cook for 5 minutes until heated through and combined.

Add the spinach (it will look like a lot at first but will wilt down!) and cook, stirring until wilted, about 5 minutes more. Add the cooked penne, dairy-free parmesan, and salt/ pepper to taste. Toss to combine adding more dairy-free parmesan if needed.



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