Forget boring pasta nights! We’ve gathered 20 irresistible vegan penne pasta recipes that will transform your dinner routine. From creamy comfort dishes to fresh seasonal favorites, these plant-based creations prove that delicious meals don’t need dairy or meat. Whether you’re cooking for family dinner or meal prep, get ready to discover your new go-to pasta recipes that everyone will love.
Spicy Tomato Basil Penne Pasta
Remembering the way sunlight used to catch in my grandmother’s kitchen, I find myself reaching for these familiar ingredients on an overcast afternoon, the ritual of pasta-making feeling like a quiet conversation with memory itself. There’s something deeply comforting about the rhythm of chopping fresh basil and the gentle simmer of tomatoes that makes this dish feel like coming home.
Ingredients
– 8 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, thinly sliced
– 1/4 teaspoon crushed red pepper flakes
– 1 (28-ounce) can whole peeled San Marzano tomatoes
– 1/4 cup fresh basil leaves, roughly torn
– 1/2 teaspoon fine sea salt
– 1/4 cup freshly grated Parmesan cheese
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon of salt to the boiling water, then carefully add the dried penne pasta.
3. Cook the pasta for exactly 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, heat rich extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add thinly sliced fresh garlic and cook for 1 minute until fragrant but not browned.
6. Sprinkle in crushed red pepper flakes and toast for 30 seconds to release their oils.
7. Carefully pour the whole peeled San Marzano tomatoes with their juices into the skillet.
8. Use a wooden spoon to gently crush the tomatoes against the pan, creating a chunky sauce.
9. Simmer the sauce uncovered for 12 minutes, stirring occasionally, until slightly thickened.
10. Reserve 1/2 cup of pasta cooking water before draining the cooked penne.
11. Add the drained pasta directly to the tomato sauce in the skillet.
12. Toss the pasta with the sauce over low heat for 1 minute to combine.
13. Stir in roughly torn fresh basil leaves and fine sea salt.
14. Add 2 tablespoons of reserved pasta water to create a silky sauce that clings to the pasta.
15. Remove from heat and sprinkle with freshly grated Parmesan cheese.
Let the finished dish rest for exactly 2 minutes before serving, allowing the flavors to meld together beautifully. The penne captures the vibrant tomato sauce in its tubular shape, while the fresh basil provides bright herbal notes that cut through the gentle heat from the pepper flakes. Consider serving it in shallow bowls with extra Parmesan for grating at the table, perhaps alongside crusty bread to soak up every last bit of the spicy tomato goodness.
Roasted Red Pepper Penne Pasta
Perhaps there’s something deeply comforting about the way roasted peppers transform in the oven, their skins blistering and blackening, promising a sweetness that only fire can unlock. Preparing this penne pasta feels like a quiet ritual, a slow unfolding of flavors that fills the kitchen with warmth and nostalgia, inviting you to pause and savor the process.
Ingredients
– 2 large red bell peppers, with vibrant, glossy skins
– 8 ounces dried penne pasta, with rigid, tube-like shapes
– 3 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced to a fragrant paste
– 1/2 cup heavy cream, luxuriously thick and velvety
– 1/4 cup freshly grated Parmesan cheese, with a sharp, salty depth
– 1 teaspoon flaky sea salt, for subtle briny bursts
– 1/2 teaspoon cracked black pepper, coarsely ground for earthy warmth
– 2 tablespoons fresh basil leaves, torn into fragrant green ribbons
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Place the whole red bell peppers on the baking sheet and roast for 25–30 minutes, turning once halfway, until the skins are charred and blistered.
3. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. Peel the blackened skins from the peppers, discard the stems and seeds, and slice the flesh into thin strips.
5. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 9–11 minutes, until al dente with a firm bite.
6. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers.
7. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned, to avoid bitterness.
8. Stir in the roasted pepper strips and cook for 3–4 minutes, until they soften further and meld with the garlic.
9. Pour in the heavy cream and simmer gently for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
10. Drain the cooked penne pasta, reserving 1/4 cup of starchy pasta water to adjust sauce consistency if needed.
11. Add the drained pasta to the skillet, tossing to coat evenly in the creamy pepper sauce.
12. Sprinkle in the grated Parmesan cheese, flaky sea salt, and cracked black pepper, stirring until the cheese melts into the sauce.
13. Fold in the torn basil leaves just before serving to preserve their bright, herbal freshness.
14. Zestfully, the finished dish cradles tender penne in a velvety, sun-kissed sauce, where the sweetness of roasted peppers dances with garlic’s gentle heat. Serve it alongside a crisp green salad or topped with grilled shrimp for a touch of elegance, letting each forkful remind you how simple ingredients can become profoundly comforting.
Mushroom and Spinach Penne Pasta
A quiet afternoon like this always makes me crave something comforting yet vibrant, something that fills the kitchen with earthy aromas and warms the soul from the inside out. It’s in these moments I find myself reaching for ingredients that feel both nourishing and deeply satisfying, like this simple pasta dish that comes together with such gentle ease.
Ingredients
– 8 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, thinly sliced
– 12 ounces cremini mushrooms, sliced
– 5 ounces fresh baby spinach leaves
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 3 cloves of thinly sliced garlic and cook for 1 minute until fragrant but not browned.
5. Add 12 ounces of sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden-brown edges.
6. Flip mushrooms and continue cooking for another 4 minutes until tender and deeply browned.
7. Stir in 5 ounces of fresh baby spinach leaves and cook for 2 minutes until completely wilted.
8. Reduce heat to low and pour in 1/2 cup of heavy cream, stirring gently to combine.
9. Sprinkle in 1/4 cup of grated Parmesan cheese, stirring continuously until the sauce becomes smooth and slightly thickened.
10. Season with 1/4 teaspoon of fine sea salt and 1/4 teaspoon of freshly cracked black pepper.
11. Drain the cooked penne pasta, reserving 1/4 cup of pasta water.
12. Add the drained pasta to the skillet along with 2 tablespoons of reserved pasta water, tossing gently to coat every piece.
Perfectly al dente pasta cradles that creamy, garlic-infused sauce, while the mushrooms offer meaty bites against the delicate spinach. The Parmesan adds a salty sharpness that makes each forkful complete. For a beautiful presentation, garnish with extra cracked pepper and serve immediately in warm bowls, perhaps with crusty bread to soak up every last bit of sauce.
Penne Pasta with Vegan Pesto
Zestful moments in the kitchen often arrive unexpectedly, like this quiet afternoon when the lingering scent of basil and pine nuts called me to revisit an old favorite. There’s something deeply comforting about the rhythmic process of creating pesto from scratch, watching vibrant green transform into silky sauce that clings perfectly to every penne ridge.
Ingredients
– 8 ounces dried penne pasta
– 2 cups fresh basil leaves, fragrant and bright green
– ½ cup raw pine nuts, lightly toasted
– 3 cloves garlic, freshly peeled and minced
– ½ cup rich extra virgin olive oil
– ¼ cup nutritional yeast, for cheesy flavor
– 1 tablespoon fresh lemon juice, freshly squeezed
– ½ teaspoon fine sea salt
– ¼ teaspoon cracked black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon of salt to the boiling water, then carefully pour in 8 ounces of dried penne pasta.
3. Cook the pasta for 9-11 minutes, stirring occasionally, until al dente with a slight firmness when bitten.
4. While pasta cooks, combine 2 cups fresh basil leaves, ½ cup raw pine nuts, and 3 cloves minced garlic in a food processor.
5. Pulse the mixture 8-10 times until coarsely chopped, scraping down the sides with a spatula between pulses.
6. With the food processor running on low speed, slowly drizzle in ½ cup rich extra virgin olive oil through the feed tube until the sauce emulsifies.
7. Add ¼ cup nutritional yeast, 1 tablespoon fresh lemon juice, ½ teaspoon fine sea salt, and ¼ teaspoon cracked black pepper to the processor.
8. Process for 30 seconds until the pesto becomes smooth and creamy, pausing to scrape the sides once.
9. Drain the cooked pasta in a colander, reserving ½ cup of the starchy pasta water.
10. Return the drained pasta to the warm pot and immediately add the prepared pesto sauce.
11. Toss the pasta vigorously with tongs, adding reserved pasta water 1 tablespoon at a time until the sauce coats each penne evenly.
12. Serve immediately in warmed bowls. Perfectly cooked penne cradles the vibrant pesto in its ridges, creating a dish that feels both nourishing and celebratory. The nutritional yeast provides a subtle umami depth that makes this vegan version surprisingly rich, while the fresh lemon brightens each creamy bite.
Lemon Garlic Penne Pasta
Under the soft glow of the kitchen light, there’s something quietly comforting about the ritual of preparing a simple pasta dish, where the sharp scent of lemon and the warm embrace of garlic promise a meal that feels like a gentle pause in the day.
Ingredients
- 8 ounces dried penne pasta
- 3 tablespoons rich extra virgin olive oil
- 4 cloves fresh garlic, thinly sliced
- 1 large lemon, freshly zested and juiced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add the dried penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tender but with a slight bite).
- While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-low heat.
- Add the thinly sliced fresh garlic to the skillet and sauté for 1–2 minutes, until fragrant and lightly golden, being careful not to burn it.
- Stir in the red pepper flakes and cook for 30 seconds to release their warmth.
- Drain the cooked penne pasta, reserving 1/2 cup of the starchy pasta water.
- Add the drained pasta directly to the skillet with the garlic oil.
- Pour in the freshly squeezed lemon juice and 1/4 cup of the reserved pasta water, tossing to coat the pasta evenly.
- Simmer the mixture for 1–2 minutes, until the sauce lightly clings to the pasta.
- Remove the skillet from heat and stir in the finely grated Parmesan cheese until melted.
- Fold in the freshly chopped parsley, coarse sea salt, and freshly cracked black pepper.
- Garnish with the bright lemon zest just before serving. You might let the pasta rest for a minute off heat to allow the flavors to meld together beautifully.
Yielding a dish that balances creamy richness from the cheese with the zesty punch of lemon, each forkful offers a delightful contrast of tender pasta and subtle heat. Serve it alongside a crisp green salad or topped with grilled shrimp for a complete, comforting meal that feels both effortless and deeply satisfying.
Artichoke and Sun-Dried Tomato Penne Pasta
Lately, I’ve been craving the kind of meal that feels like a warm embrace after a long, thoughtful day, something simple yet deeply satisfying that fills the kitchen with comforting aromas. This penne pasta, with its tender artichokes and sweet sun-dried tomatoes, has become my quiet refuge, a dish I turn to when I need a moment of gentle nourishment. It’s a reminder that sometimes the most fulfilling meals are the ones we prepare slowly, with intention and care.
Ingredients
– 8 ounces of dried penne pasta
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of garlic, thinly sliced
– 1 cup of marinated artichoke hearts, drained and quartered
– 1/2 cup of oil-packed sun-dried tomatoes, thinly sliced
– 1/4 cup of freshly grated Parmesan cheese
– 2 tablespoons of chopped fresh parsley
– 1/4 teaspoon of crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
4. Add the thinly sliced garlic and sauté for 1–2 minutes, until fragrant and lightly golden, being careful not to burn it.
5. Stir in the quartered marinated artichoke hearts and thinly sliced oil-packed sun-dried tomatoes, cooking for 3–4 minutes until warmed through.
6. Sprinkle in the crushed red pepper flakes and season with a pinch of kosher salt and a few grinds of freshly ground black pepper.
7. Drain the cooked penne pasta, reserving 1/4 cup of the starchy pasta water.
8. Add the drained pasta to the skillet with the artichoke and tomato mixture.
9. Pour in the reserved pasta water and toss everything together for 1–2 minutes, until the sauce lightly coats the pasta.
10. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese and chopped fresh parsley until evenly distributed.
Each bite offers a delightful contrast—the firm penne, creamy artichokes, and chewy sun-dried tomatoes meld together in a savory, slightly tangy embrace. For a cozy twist, try serving it in shallow bowls with an extra sprinkle of Parmesan and a drizzle of olive oil, perfect for savoring slowly by candlelight.
Vegan Alfredo Penne Pasta
Wandering through my kitchen this quiet afternoon, I find myself craving the kind of comfort that only comes from a bowl of pasta, something creamy and indulgent yet gentle on both body and soul. This vegan alfredo penne wraps you in warmth without any heaviness, a soft embrace in food form that feels both nourishing and deeply satisfying.
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 4 cloves aromatic garlic, minced
– 1 cup raw cashews, soaked overnight
– 1 cup unsweetened almond milk
– 2 tablespoons nutritional yeast
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 12 ounces of dried penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves of minced aromatic garlic and sauté for exactly 2 minutes until fragrant but not browned.
5. Drain the soaked raw cashews and combine them with 1 cup unsweetened almond milk, 2 tablespoons nutritional yeast, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon freshly grated nutmeg in a high-speed blender.
6. Blend the cashew mixture on high speed for 2 full minutes until completely smooth and creamy.
7. Tip: For the silkiest sauce, blend until no graininess remains when rubbed between your fingers.
8. Pour the blended sauce into the skillet with the sautéed garlic and warm over low heat for 4 minutes, stirring constantly.
9. Drain the cooked penne pasta, reserving ½ cup of the starchy pasta water.
10. Add the drained pasta to the skillet with the warmed sauce.
11. Tip: The reserved pasta water helps the sauce cling beautifully to every noodle.
12. Toss the pasta with the sauce, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly.
13. Tip: Freshly grated nutmeg adds a subtle warmth that enhances the creamy flavors without being overpowering.
14. Remove from heat and stir in 2 tablespoons of chopped fresh parsley.
15. Serve immediately while warm.
Ultimately, this vegan alfredo creates a sauce so velvety it clings to each penne ridge, offering little pockets of creamy garlic goodness with every bite. The nutritional yeast provides a subtle cheesiness that feels familiar yet entirely plant-based, while the fresh parsley adds just enough brightness to cut through the richness. Sometimes I like to top it with toasted pine nuts for crunch, or serve it alongside roasted cherry tomatoes that burst with sweetness against the creamy pasta.
Chickpea and Penne Pasta Salad
Beneath the gentle hum of the afternoon, there’s a quiet comfort in preparing a meal that feels like a warm embrace, a simple pasta salad that marries the earthy heartiness of chickpeas with the tender bite of penne. It’s the kind of dish that invites you to slow down, to savor each step as the flavors meld into something greater than the sum of its parts. In these moments, cooking becomes less about rushing and more about reflection, a peaceful ritual that yields a bowl full of nourishment and calm.
Ingredients
– 8 ounces of ridged penne pasta
– 1 (15-ounce) can of plump, creamy chickpeas, rinsed and drained
– 1/2 cup of rich extra virgin olive oil
– 1/4 cup of freshly squeezed lemon juice, bright and tangy
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of finely ground black pepper
– 1/4 cup of finely chopped fresh parsley, vibrant and green
– 1/4 cup of crumbled feta cheese, salty and briny
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.2. Add the 8 ounces of ridged penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.3. Drain the pasta in a colander and rinse briefly under cool running water for about 30 seconds to stop the cooking process.4. Transfer the drained pasta to a large mixing bowl and drizzle with 1 tablespoon of the rich extra virgin olive oil, tossing gently to coat.5. In a small bowl, whisk together the remaining rich extra virgin olive oil, freshly squeezed lemon juice, coarse kosher salt, and finely ground black pepper until fully emulsified.6. Pour the dressing over the pasta in the mixing bowl and toss thoroughly to ensure every piece is coated.7. Gently fold in the plump, creamy chickpeas, finely chopped fresh parsley, and crumbled feta cheese until evenly distributed.8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill completely. With its tender pasta and creamy chickpeas, each forkful offers a delightful contrast of textures, while the bright lemon and salty feta dance together in a harmonious blend. Serve it nestled in lettuce cups for a light lunch or alongside grilled vegetables to turn a simple meal into something special.
Vegan Bolognese Penne Pasta
Often, I find myself craving the deep, comforting embrace of a slow-simmered sauce, the kind that fills the kitchen with a promise of warmth. On days like this, a vegan bolognese feels like a gentle whisper of tradition, reimagined with earthy, plant-based goodness. It’s a quiet celebration of simplicity, where each ingredient has its moment to shine.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fragrant garlic, minced
– 2 medium carrots, peeled and finely chopped
– 2 stalks crisp celery, finely chopped
– 8 ounces hearty cremini mushrooms, finely chopped
– 1 cup dry red lentils, rinsed
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups robust vegetable broth
– 1 teaspoon dried oregano
– 1 teaspoon fine sea salt
– ½ teaspoon cracked black pepper
– 12 ounces ridged penne pasta
– Fresh basil leaves, for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes, until it shimmers lightly.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced fragrant garlic and cook for 1 minute, just until its aroma is released but not browned.
4. Add the finely chopped carrots and crisp celery, cooking for 6 minutes until they begin to soften.
5. Incorporate the finely chopped hearty cremini mushrooms, cooking for 8 minutes until they release their moisture and turn golden brown.
6. Mix in the rinsed dry red lentils, stirring to coat them in the vegetable mixture.
7. Pour in the crushed San Marzano tomatoes and robust vegetable broth, then add the dried oregano, fine sea salt, and cracked black pepper.
8. Bring the sauce to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 35 minutes, stirring every 10 minutes to prevent sticking.
9. While the sauce simmers, cook the ridged penne pasta in a large pot of salted boiling water for 11 minutes, until al dente, then drain thoroughly.
10. Combine the drained pasta with the finished sauce, tossing gently to coat every piece.
11. Garnish with fresh basil leaves before serving.
Gently, the sauce clings to each ridge of the penne, offering a velvety texture that contrasts with the tender lentils and finely chopped vegetables. Its deep, umami-rich flavor, brightened by the fresh basil, makes it perfect for a cozy weeknight dinner or a thoughtful meal shared with friends. For a creative twist, try serving it topped with a sprinkle of nutritional yeast or alongside a crisp green salad.
Cauliflower and Broccoli Penne Pasta
Evenings like this call for something simple yet deeply satisfying, where the gentle rhythm of chopping and simmering becomes a quiet meditation. This cauliflower and broccoli penne pasta feels like a warm embrace after a long day, with roasted vegetables and creamy sauce coming together in perfect harmony.
Ingredients
– 8 ounces dried penne pasta
– 2 cups small cauliflower florets
– 2 cups broccoli florets
– 3 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– ½ cup freshly grated Parmesan cheese
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and bring a large pot of salted water to a rolling boil.
2. Toss cauliflower and broccoli florets with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a baking sheet.
3. Roast vegetables for 18-20 minutes until edges are caramelized and tender when pierced with a fork.
4. Cook penne pasta in the boiling water for 9-11 minutes until al dente, then drain while reserving ½ cup of pasta water.
5. Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
6. Sauté minced garlic for 45-60 seconds until fragrant but not browned.
7. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
8. Whisk in Parmesan cheese until the sauce becomes smooth and slightly thickened.
9. Add roasted vegetables, cooked pasta, red pepper flakes, remaining salt, and pepper to the skillet.
10. Toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta beautifully.
11. Stir in fresh parsley and serve immediately.
Gently creamy sauce clings to each penne ridge while roasted vegetables provide delightful caramelized sweetness against the pasta’s firm bite. For a beautiful presentation, garnish with extra Parmesan shavings and serve alongside crusty bread to soak up every last bit of sauce, making even a simple weeknight dinner feel special.
Mediterranean Penne Pasta
Remembering how the golden afternoon light used to filter through my grandmother’s kitchen window, I find myself drawn to this simple pasta that carries the warmth of Mediterranean shores in every bite. There’s something quietly comforting about the way these familiar ingredients come together, like old friends gathering after years apart.
Ingredients
– 8 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, thinly sliced
– 1 cup sweet cherry tomatoes, halved
– ½ cup briny Kalamata olives, pitted
– ¼ cup salty feta cheese, crumbled
– 2 tablespoons fresh basil leaves, torn
– 1 teaspoon coarse sea salt
– ½ teaspoon cracked black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 teaspoon coarse sea salt to the boiling water, then carefully pour in 8 ounces dried penne pasta.
3. Cook the pasta for 9-11 minutes, stirring occasionally with a wooden spoon to prevent sticking, until al dente with a slight firmness when bitten.
4. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-low heat.
5. Add 3 cloves fresh garlic, thinly sliced, and sauté for exactly 2 minutes until fragrant but not browned.
6. Tip: Cooking garlic slowly over lower heat prevents bitterness and develops its natural sweetness.
7. Add 1 cup sweet cherry tomatoes, halved, to the skillet and cook for 4-5 minutes until they begin to soften and release their juices.
8. Drain the cooked pasta, reserving ½ cup of the starchy pasta water for later use.
9. Add the drained pasta directly to the skillet with the tomato mixture.
10. Pour in ¼ cup of the reserved pasta water and toss everything together using tongs.
11. Tip: The starchy pasta water helps create a silky sauce that clings beautifully to each noodle.
12. Gently fold in ½ cup briny Kalamata olives, pitted, and cook for 1 more minute to warm through.
13. Remove the skillet from heat and sprinkle with ¼ cup salty feta cheese, crumbled.
14. Finish by scattering 2 tablespoons fresh basil leaves, torn, over the top.
15. Tip: Adding fresh herbs after cooking preserves their bright flavor and vibrant color.
16. Season with ½ teaspoon cracked black pepper and toss everything together one final time.
Maybe what makes this dish so memorable is the way the creamy feta melts into the warm pasta, creating little pockets of salty richness against the sweet burst of tomatoes. The penne catches every bit of the garlic-infused oil, while the olives provide surprising moments of briny depth that make each forkful slightly different from the last.
Pumpkin Sage Penne Pasta
Yesterday’s golden afternoon light reminded me how autumn quietly settles in, how the world slows its pace and asks us to do the same. There’s something deeply comforting about filling the kitchen with the earthy scent of pumpkin and sage, about taking the time to create something nourishing with your own hands.
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, thinly sliced
– 1 cup smooth pumpkin puree
– 1 cup warm vegetable broth
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons fresh sage leaves, roughly chopped
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon coarsely ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 3 cloves of thinly sliced aromatic garlic and cook for 1 minute until fragrant but not browned.
5. Stir in 1 cup of smooth pumpkin puree and cook for 2 minutes, allowing the pumpkin to deepen in color.
6. Pour in 1 cup of warm vegetable broth, stirring continuously until the sauce becomes smooth and well-combined.
7. Add 1/2 cup of heavy cream, 1/4 cup of freshly grated Parmesan cheese, and 2 tablespoons of roughly chopped fresh sage leaves.
8. Season with 1/4 teaspoon of freshly grated nutmeg, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of coarsely ground black pepper.
9. Reduce heat to low and simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
10. Drain the cooked pasta, reserving 1/4 cup of pasta water.
11. Add the drained pasta to the skillet with the pumpkin sauce.
12. Toss the pasta with the sauce over low heat for 2 minutes, adding reserved pasta water 1 tablespoon at a time if the sauce appears too thick.
13. Remove from heat and let rest for 1 minute before serving.
Only when you take that first bite do you truly understand the magic—the way the creamy pumpkin sauce clings to each penne ridge, the subtle earthiness of sage that lingers on your tongue, the gentle warmth that spreads through you. This pasta feels like autumn itself, comforting and substantial, perfect served in shallow bowls with extra Parmesan scattered over the top like fallen leaves.
Zucchini and Penne Pasta Stir-Fry
Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of this simple dish, one that transforms humble zucchini and penne into something quietly special. It’s the kind of meal that feels like a gentle exhale after a long day, where the sizzle of garlic in olive oil is a small, soothing ritual. Letting the ingredients speak for themselves, without hurry, always brings a deep, earthy satisfaction.
Ingredients
– 8 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, thinly sliced
– 1 medium yellow onion, finely diced
– 2 medium firm zucchini, sliced into ¼-inch half-moons
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh basil leaves
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried penne pasta to the boiling water and cook for exactly 11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
4. Add 3 cloves of thinly sliced fresh garlic and sauté for 1 minute until fragrant and lightly golden.
5. Stir in 1 finely diced medium yellow onion and cook for 4 minutes until translucent and soft.
6. Add 2 medium firm zucchini sliced into ¼-inch half-moons and cook for 6 minutes, stirring occasionally, until tender but still slightly crisp.
7. Season the zucchini mixture with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper, stirring to combine evenly.
8. Drain the cooked penne pasta, reserving ¼ cup of the starchy pasta water.
9. Tip the drained pasta into the skillet with the zucchini mixture.
10. Pour in the reserved ¼ cup of starchy pasta water and toss everything together for 1 minute over low heat until the sauce lightly coats the pasta.
11. Remove the skillet from the heat and stir in ¼ cup of freshly grated Parmesan cheese until melted and creamy.
12. Gently fold in 2 tablespoons of chopped fresh basil leaves just before serving.
Lightly caramelized zucchini melts into the al dente penne, each bite offering a subtle sweetness against the salty Parmesan and bright basil. Leftovers taste even better the next day, chilled with a squeeze of lemon for a refreshing pasta salad, or warmed gently with an extra drizzle of olive oil to revive its comforting warmth.
Eggplant and Olive Penne Pasta
There’s something deeply comforting about the way certain ingredients find their way to each other, like old friends reuniting after seasons apart. Today, I found myself drawn to the quiet ritual of chopping, simmering, and stirring—a gentle meditation that begins with deep purple eggplants and briny olives waiting patiently on the counter. This simple penne pasta feels like a warm embrace on an ordinary afternoon, each ingredient whispering stories of sun-drenched fields and Mediterranean shores.
Ingredients
– 2 medium firm, glossy eggplants, cut into ½-inch cubes
– 8 ounces dried penne pasta
– ¼ cup rich extra virgin olive oil
– 3 cloves fragrant garlic, thinly sliced
– 1 cup pitted Kalamata olives, roughly chopped
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– ½ cup fresh basil leaves, torn
– 1 teaspoon coarse sea salt
– ½ teaspoon cracked black pepper
– ¼ teaspoon red pepper flakes
– ½ cup grated Pecorino Romano cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the eggplant cubes with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet, ensuring pieces aren’t touching for proper caramelization.
4. Roast for 25 minutes until the eggplant edges turn golden brown and the centers become tender when pierced with a fork.
5. Meanwhile, bring a large pot of generously salted water to a rolling boil over high heat.
6. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
7. Reserve ½ cup of the starchy pasta water before draining the penne.
8. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
9. Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
10. Stir in the crushed tomatoes and remaining salt and pepper, then simmer for 8 minutes until the sauce thickens slightly.
11. Gently fold in the roasted eggplant and chopped olives, heating through for 2 minutes.
12. Add the drained pasta to the skillet along with ¼ cup of the reserved pasta water.
13. Toss everything together until the pasta is evenly coated, adding more pasta water if needed to create a silky sauce.
14. Remove from heat and stir in the torn basil leaves and half of the grated cheese.
15. Plate immediately while warm, topping with the remaining cheese.
Perhaps what I love most is how the tender eggplant melts into the sauce while the olives provide little bursts of briny contrast. The penne cradles each component perfectly, creating a harmony that feels both rustic and refined—especially lovely when served with a simple green salad and crusty bread for soaking up every last bit of sauce.
Coconut Curry Penne Pasta
Wandering through my kitchen this quiet afternoon, I found myself craving something that would wrap around my senses like a warm embrace, something that would bridge the familiar comfort of pasta with the gentle, aromatic whispers of distant places. This coconut curry penne is what emerged, a dish that feels both like a discovery and a homecoming, simmering slowly to let every flavor find its voice.
Ingredients
- 8 ounces of ridged penne pasta
- 1 tablespoon of fragrant coconut oil
- 1 small yellow onion, finely diced
- 2 cloves of fresh garlic, minced
- 1 tablespoon of finely grated ginger
- 2 tablespoons of vibrant red curry paste
- 1 (13.5-ounce) can of rich, creamy coconut milk
- 1 cup of delicate vegetable broth
- 1 tablespoon of fresh lime juice
- 1/4 cup of finely chopped fresh cilantro
- 1/4 teaspoon of flaky sea salt
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking, until al dente with a slight bite.
- Drain the pasta in a colander, reserving 1/4 cup of the starchy pasta water for later use.
- Heat the coconut oil in a large, deep skillet over medium heat until it shimmers slightly.
- Add the diced onion and cook for 5-7 minutes, stirring frequently, until the onion turns translucent and soft.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
- Add the red curry paste to the skillet and cook for 2 minutes, stirring constantly to toast the spices and deepen their flavor.
- Pour in the coconut milk and vegetable broth, whisking continuously to fully incorporate the curry paste into the liquid.
- Bring the sauce to a gentle simmer, then reduce the heat to low and let it bubble softly for 10 minutes to allow the flavors to meld.
- Stir in the cooked penne, tossing gently to coat every piece in the creamy sauce.
- Add the reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Remove the skillet from heat and stir in the fresh lime juice, chopped cilantro, and flaky sea salt.
Curling around your fork, the penne carries a sauce that is both luxuriously creamy and brightly spiced, with the cilantro and lime lifting each bite. Consider serving it topped with extra fresh herbs or a sprinkle of toasted coconut for contrasting texture, letting the gentle heat of the curry linger on your tongue like a soft, remembered warmth.
Conclusion
Delicious vegan penne pasta dishes await in this collection, offering endless inspiration for your kitchen adventures. We hope these 20 recipes spark creativity and satisfy your cravings. Try them out, leave a comment with your favorites, and don’t forget to share this article on Pinterest to spread the plant-based love!
