Penne with Tomato-Mushroom Sauce

Name: Penne with Tomato-Mushroom Sauce
Ingredients: 12 ounces whole-grain penne pasta; 1 medium yellow onion, diced; 1 pound mushrooms, trimmed and sliced; 4 cloves garlic, minced; 2 teaspoons dried thyme; 1 (28-ounce) can San Marzano crushed tomatoes; 1 cup unsweetened, unflavored plant milk; 1 cup chopped fresh basil; Sea salt and freshly ground black pepper

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Servings: 11

Ingredients

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12 ounces whole-grain penne pasta1 medium yellow onion, diced1 pound mushrooms, trimmed and sliced4 cloves garlic, minced2 teaspoons dried thyme1 (28-ounce) can San Marzano crushed tomatoes1 cup unsweetened, unflavored plant milk1 cup chopped fresh basilSea salt and freshly ground black pepper

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Instructions

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Step 1

Bring a large pot of water to a boil. Cook the penne according to the package instructions. Drain well in a colander and set aside.

Step 2

Meanwhile, sauté the onions and mushrooms in a large saucepan over medium heat, stirring occasionally, until the onions start to turn brown and translucent, 7 to 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

Step 3

Add the garlic and thyme, and cook for 1 minute. Add the crushed tomatoes with their juice and simmer, stirring occasionally, for 10 minutes. Add the plant milk, the cooked pasta, the basil; season with salt and pepper to taste and toss until well coated. Taste and adjust the seasoning. Cook until heated through, about 1 minute. Serve hot.

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