Ingredients
Dry
- 16 oz Vegan penne pasta
- 1 tsp Dried oregano
- 1 tsp Salt (to taste)
- 0.5 tsp Black pepper (to taste)
- 0.25 tsp Red pepper flakes (optional, for heat)
Other
- 1 medium Yellow onion (diced)
- 4 cloves Garlic (minced)
- 1 cup Green peas (frozen or fresh)
- 0.25 cup Fresh basil (chopped, for garnish)
Wet
- 2 Tbsp Olive oil
- 28 oz Organic whole-peeled tomatoes (canned with juices, crushed gently by hand)
- 15 oz Cannellini beans (canned, rinsed and drained)
- 0.5 cup Vegetable broth
Method
- 1. Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Drain and set aside.
- 2. In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3. Add the minced garlic and red pepper flakes to the skillet, cooking for 1 more minute until fragrant.
- 4. Pour in the organic whole-peeled tomatoes, crushing them gently with your hands or a wooden spoon. Stir in the vegetable broth, dried oregano, salt, and black pepper. Bring to a gentle simmer and cook for 10 minutes.
- 5. Stir in the rinsed cannellini beans and green peas. Simmer for an additional 5 minutes until the peas are tender and the beans are heated through.
- 6. Toss the cooked penne into the sauce, stirring well to coat the pasta evenly. Cook for 1-2 minutes to let the flavors meld.
- 7. Serve hot in shallow bowls, garnished with fresh chopped basil.
Chef's notes
For a thicker, richer sauce, allow the tomatoes to simmer uncovered for an extra 5-10 minutes before adding the beans and peas. You can also top with vegan parmesan cheese before serving.