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–+ servings

Garlicky-Spinach Roasted Red Pepper Penne Pasta

This entree pasta includes gluten-free high-protein penne pasta along with veggies like mushrooms and spinach, all in a light garlic-shallot sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings
Author: Kathy Patalsky

Ingredients

  • 1 tablespoon vegan buttery spread or extra virgin olive oil (or a mix of the two)
  • 1 medium shallot, diced
  • 3-4 cloves of garlic, chopped
  • 1 cup shiitake mushrooms, diced
  • 2 cups baby spinach, chopped a bit
  • ¾ cup roasted red bell pepper, diced
  • 3 tablespoon veggie broth (optional)
  • 2-3 tablespoon nutritional yeast or veggie Parm
  • ¾ teaspoon italian herb blend seasoning (salt-free) -- I used Penzey's Spices Frozen Pizza Sprinkle
  • ½ teaspoon red chile flakes (optional)
  • 3 cups of cooked penne pasta - I used a lentil-based high protein, gluten-free pasta
  • garnish: vegan Parm cheese as desired
  • garnish: flat-leaf parsley, finely chopped
  • sea salt to taste

Instructions

  • Cook the pasta and set aside. The pasta should cook up to about 3 cups.
  • In a large skillet, over high heat, add the shallot and vegan butter or oil. Cook for 2-3 minutes or until the shallot begins to caramelize. Add in the garlic about halfway through this cooking time, so that the garlic also softens, but does not burn. (Salt Note: If you used olive oil instead of vegan butter, you may want to add a few pinches of sea salt. I like fleur de sel or pink salt for my pasta dishes.)
  • Add in the mushrooms and bell pepper. Also add the italian herbs and optional red chile flakes. Cook for another 2-3 minutes, just until the mushrooms are cooked down and their texture begins to caramelize and brown around the edges as well. Fold in the spinach so that it wilts down. (Note: If you want the spinach cooked a bit more, you can add it in earlier with the mushrooms. Try not to get too caught up in when to add which veggies, as long as everything cooks down and absorbs some yummy flavors you should be good!)
  • Add in the pasta and veggie broth. Saute everything together for 2 minutes, until the veggie broth completely absorbs. Then add in the optional nutritional yeast or veggie Parm.
  • Turn off heat and pour the steamy pasta dish into serving bowls.
  • Add the garnish: vegan cheese and chopped parsley.