-
-0.jpg)
Oatmeal Pumpkin Muffins
-
Lemon Carrot Raisin Bread with Lemon Glaze
-
%20(1024x681)-0.jpg)
Vanilla Cinnamon Apple Sticky Buns
-
Cinnabon Cinnamon Rolls
-
Double Double Animal Style
-
Vegan Tacos
-
Homemade Sushi
-
Crab BLT
-
-0.jpg)
Grilled Vegan Bean Burger
-
Barbecued Seitan Ribs
-
Roasted Tomato and Basil Tart
-
Vegan Farmhouse Vegetable Soup
-
Thai Drunken Noodles
-
KFC Fried Chicken
-
Kansas Pulled Pork
-
Vegetable Pot Pie
-
Baked Ratatouille
-
Hungarian Goulash
-
Roasted Garlic Crab and Noodles
-
Fettuccine and Lentil Sauce
-
Layered Eggplant Parmesan
-
Meatloaf
-
Eritrean Chicken
-
Churros and Chocolate Sauce
-
Refreshing Lime Cooler Cookies
-
Apple Pie with Crumb Topping
-
Classic Lemon Bars
-
Homemade Caramel Popcorn
-
Vegan Chocolate Mousse Torte
-
Lemon Debutante
-
Deliciously Perfect Apple Pie
-
Chewy Peanut Butter Hershey's Kiss Blossoms
-
Szechuan French Green Beans
-
Parsley Potatoes
-
Baked Meatballs
-
Guacamole
-
Chevy's Salsa
-
Gluten Free Peach Cobbler
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!
FOR RECIPE & PHOTO GUIDE CLICK →
Vegan Peanut Penne Pasta
Author: CookEatDelicious.com
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Yields: 4 Servings
Serve with a salad and warm bread.
Ingredients
- 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
Instructions
- Add first 12 ingredients into a blender and blend until smooth.
- Boil penne in a large pot.
- Halfway through boiling, add carrots and broccoli into the pasta pot.
- Drain pasta and vegetables and return to pot.
- Over medium heat, pour sauce into pot with pasta and vegetables.
- Combine well and heat for 5 minutes.
- 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!
Delicious!
It really looks delicious! I am bookmarking this one. Yum!
Hope you like it Jacqueline!
What if you did not want to use the tofu? Would the sauce still work out. Sounds delish.
I am pretty sure the sauce would still be great without the tofu. You can thicken it with some corn starch or even use 1/2 cup of ground almonds and increase the liquid if necessary. If you don’t need a vegan substitute just try sour cream!