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Penne Pasta Recipe (In Tomato Mushroom Sauce)
This Penne Pasta recipe is a vegan and delicious, comforting saucy pasta dish made with tomatoes, onions, mushrooms, olives, herbs and seasonings.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 3
Calories: 498 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
For cooking penne
- 200 to 250 grams penne pasta
- 4 to 5 cups water or add as required
- salt as required
For making tomato mushroom sauce
- 6 to 7 tomatoes - medium-sized, chopped or 3 to 3.5 cups chopped tomatoes
- 2 onions - medium-sized, thinly sliced or finely chopped or 1 cup, sliced
- 300 grams button mushrooms - chopped or sliced
- 6 to 7 garlic cloves small to medium sized, crushed or minced or 1.5 to 2 teaspoons, crushed
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning or your preferred dried herbs
- 1 teaspoon dried oregano
- 4 green olives - pitted
- 4 black olives - pitted
- 3 tablespoons extra virgin olive oil
- salt as required
Instructions
To cook penne pasta
- Boil the water together with salt in a pan or pot on high heat.
- When the water begins boiling, add the penne and cook until al dente. The timing will vary with the quality of pasta.
- Strain the water and reserve the penne.
Cup of Yum
To make the tomato mushroom sauce
- Heat the olive oil in a pan.
- Add the sliced onions and sauté them stirring often till they become light golden on low to medium-low heat.
- Add the crushed garlic and sauté for about 15 to 20 seconds.
- Add the chopped tomatoes, herbs, salt and pepper. Stir to combine well.
- Sauté the tomatoes until they soften, become pulpy and mushy. This will take about 15 to 20 minutes on a low to medium-low heat. Keep on stirring in after couple of minutes when the tomatoes are getting cooked.
- Now add the chopped button mushrooms.
- The mushrooms will loose water and then shrunk in size and then get finally cooked. This process will take about 10 to 12 minutes on low to medium-low heat.The sauce will thicken and appear less runny or watery after the mushrooms have cooked thoroughly and become tender.
- Finally add the olives and sauté for 2 to 3 minutes on low heat.
- Serve the cooked penne with the tomato mushroom sauce or you can choose to mix the penne pasta with the sauce and serve.While serving, garnish with your choice of fresh herbs or some cheese if you like.
Nutrition Information
Calories
498kcal
(25%)
Carbohydrates
74g
(25%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Sodium
608mg
(25%)
Potassium
1220mg
(35%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
2131IU
(43%)
Vitamin B1 (Thiamine)
0.3mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
6mg
Vitamin B6
1mg
Vitamin B12
0.04µg
Vitamin C
43mg
(48%)
Vitamin D
0.2µg
Vitamin E
4mg
Vitamin K
42µg
Calcium
127mg
(13%)
Vitamin B9 (Folate)
85µg
Iron
3mg
(17%)
Magnesium
93mg
Phosphorus
306mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 498
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 608mg | 25% |
| Potassium | 1220mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 2131IU | 43% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 6mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 0.04µg | 2% |
| Vitamin C | 43mg | 48% |
| Vitamin D | 0.2µg | 1% |
| Vitamin E | 4mg | |
| Vitamin K | 42µg | |
| Calcium | 127mg | 13% |
| Vitamin B9 (Folate) | 85µg | |
| Iron | 3mg | 17% |
| Magnesium | 93mg | 23% |
| Phosphorus | 306mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.