Description
Penne toasted to golden perfection, then simmered in broth and flavored with garlic, tomato paste, butter, and Parmesan—delivering creamy, savory pasta in one pot with minimal cleanup.
Ingredients
2 cups dry penne
1 Tbsp avocado oil
2 cups vegetable broth
2–3 Tbsp vegan butter (or regular butter)
2 cloves garlic, minced
1 Tbsp tomato paste
¼ cup finely grated vegan Parmesan (or regular)
Pinch chili flakes (optional)
Salt, to taste
Black pepper, to taste
1 Tbsp chopped parsley, for garnish
Instructions
- Heat oil in a wide skillet over medium heat. Add dry penne and toast, stirring constantly, until deep golden brown (5–7 minutes).
- Pour in vegetable broth, cover, and reduce heat to medium‑low. Simmer 8–10 minutes, stirring once halfway, until pasta is al dente and most liquid is absorbed.
- Remove lid. Stir in butter, garlic, and chili flakes (if using) and cook briefly until fragrant.
- Stir in tomato paste and Parmesan until the sauce turns glossy and creamy.
- If sauce is too thick, add hot water 1 Tbsp at a time to reach desired consistency. Season with salt and pepper only if needed.
- Serve amid garnish with parsley and extra Parmesan while hot and creamy.
Notes
- Use other short pasta shapes like shells or fusilli for variety.
- Add greens, mushrooms, or cherry tomatoes after cooking for freshness.
- Stir in coconut milk or pesto for creativity.
- Use vegan options to keep the dish plant-based.
- Prep Time: 5 minutes
- Cook Time: 15–18 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American/Italian-inspired
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
