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Vegan Peanut Penne Pasta

Pasta dishes can sometimes be complicated while others super simple. This Penne Pasta Recipe literally has dinner on the table in less than 20 minutes. I was really impressed with how easy everything was and how delicious it turned out. Almost all the ingredients I had on hand at home and so I just decided to whip something up real quick.

Delicious Rating: I rated this easy to cook, delicious to eat, and a definite on cooking again. Use different veggies if you prefer but the carrot and broccoli combo is great. Less spice for children. We had some leftovers and it was important that I add some more soy milk to the pasta when I reheated it for a smooth texture of the sauce. Let me know how this recipe turns out for you!


5.0 from 2 reviews

Vegan Peanut Penne Pasta
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 4 Servings
Serve with a salad and warm bread.
  • 8 oz silken Tofu, drained
  • ⅓ cup Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 1½ cup Soy milk
  • 1 tbsp Ketchup
  • 3 Garlic cloves, minced
  • 2 Green Onions, chopped
  • 2 tsp Ginger, minced
  • ½ cup Peanut Butter
  • 2 tbsp Brown Sugar
  • 1 tsp Red Pepper flakes
  • Box of Penne
  • 2 Carrots, julienned
  • 2 cups Broccoli florets
  1. Add first 12 ingredients into a blender and blend until smooth.
  2. Boil penne in a large pot.
  3. Halfway through boiling, add carrots and broccoli into the pasta pot.
  4. Drain pasta and vegetables and return to pot.
  5. Over medium heat, pour sauce into pot with pasta and vegetables.
  6. Combine well and heat for 5 minutes.
  7. Serve immediately.

Dump in all the sauce ingredients and blend!

Wow, like already ready to serve. I sometimes cook this easy recipe for when I want a quick hot lunch at home.  I have almost all the ingredients regularly in my fridge and pantry already too!


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