Mushroom Tomato Penne

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A simple pasta dish with an aromatic, earthy flavor. Most of these ingredients are already in your kitchen waiting to be assembled together! Quick, easy, & hella tasty!

This dish was inspired by the Forks Over Knives recipe which you can find hereThey provide so much valuable information, as well as a TON of great recipes. I can't recommend them enough!

Serves 4


  • 12 ounces whole wheat penne pasta
  • 1 medium onion, diced
  • 1 pound button mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 28 ounce can of diced tomatoes
  • 1 cup unsweetened plant milk of your choice
  • 1 cup chopped fresh basil (or 2 tbsp dried basil)
  • small handful of spinach (optional)
  • 2 tsp dried thyme
  • 1/4 tsp of cayenne pepper
  • black pepper to taste


  1. Bring a large pot of water to a boil. Add your penne & cook according to the package instructions. Drain the water & set aside
  2. In a large sauce pan, combine the onions & garlic. Water saute on medium heat for 5-7 minutes, or until the onions become translucent. Add a couple of tablespoons of water at a time if the veggies start to stick to the pan
  3. Stir in the garlic, thyme & cayenne. Add the can of tomatoes, mix well & let simmer for about 10 minutes
  4. Add the plant milk, the pasta & the fresh basil to the mixture. Stir until heated through, about 1-2 more minutes
  5. Add your spinach to the bottom of your bowl/plate. Serve the pasta on top of the spinach. Sprinkle with black pepper & serve
  6. Enjoy!