penne

All posts tagged penne

Easy Penne with Italian Sausage and Kale

Published February 20, 2013 by Vegan Derby Cat Party

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Here’s something that I threw together last night pretty quickly. Sometimes it’s more about getting something good together fast than making an elaborate meal, but this ended up tasting like it took much longer! I threw some kale in the mix for nutrients, color and texture.

Easy Penne with Italian Sausage
4-6 generous servings

olive oil
4 cloves garlic, minced
1 medium onion, chopped finely
1 tsp. thyme
salt & fresh ground pepper
crushed red pepper flakes, optional

1 package of Tofurky Italian sausages (4), cut into bite sized pieces

28 oz. can of crushed tomatoes
1/3-1/2 bag of chopped frozen greens (I used kale)

1 lb of pasta, I used whole grain penne, cooked al dente according to package directions

Directions:

1. Add a little olive oil to a medium pot on low-medium heat. Add the garlic and onion, and cover. Let them sweat for about 5 minutes while you chop the sausages.

2. Mix in the seasonings, and bring heat up to medium. Add the sausages, and cook for another 5 minutes, stirring occasionally so you can get a little brown on the sausage.

3. Stir in the crushed tomatoes and greens, and cover to simmer on low for 10-15 minutes. Adjust seasonings if necessary.

4. Combine with pasta and sprinkle with a little nutritional yeast to serve!

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Baked Penne with TVP

Published June 6, 2010 by Vegan Derby Cat Party

so i really wanted some italian food for dinner tonight.  i also didn’t want to make a grocery trip & wanted to use some TVP. i went through a bunch of books for inspiration, and found the baked ziti in quick and easy vegan comfort food, pg. 123. mine is a little stepped up version since i had extra time to spend today, but her version would be great for a weekday.

the other nice thing is i have it in the fridge all ready to go until i’m ready to bake it.

ps- a frugal thing i’ve been doing is using vegan bouillion cubes for broth. a box of 8 cubes is about $2 and change, and makes 16 cups!

Baked Penne with TVP

Olive oil or butter for 9×13 pan

1 lb. of cooked short pasta, penne, ziti, etc.

1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

1 jar of marinara sauce
1 14.5 oz can of diced/chopped/stewed tomatoes, drained
1 8 oz. can of tomato sauce
1/2 c. veg broth
1/2 c. onion, finely chopped
4 cloves of garlic, minced
1 tsp. italian seasoning
1/2 tsp. crushed red peppers, optional
1/2 c. nutritional yeast, optional
salt & pepper

2 c. shredded vegan mozzarella, i use daiya italian shreds
vegan parmesean, optional

Directions:

1. Pre-heat oven to 350* and cook pasta according to package directions.

2. Boil 1 cup of vegetable broth and liquid smoke in a medium saucepan. Remove from heat and add TVP. Stir until liquid is absorbed.

3. Return drained pasta to pot and add all ingredients except vegan mozzarella and vegan parm. the nutritional yeast gives it a nice creaminess.

4. Place half of pasta mixture into 9×13 prepared dish. Top with half of mozzarella and sprinkle with vegan parm, if using. Repeat layers.

5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Broil on high for a few minutes to get a nice crust.

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