Penne Pasta with Tomato Creme Sauce

Pasta has become a staple in many homes. Pasta is most nutritious when used as a “vehicle” for healthful foods such as vegetables and fish.


  • Four cups – penne pasta
  • Two packets – tempeh cut into half inch cubes
  • One large onion sliced
  • One large red bell pepper sliced
  • Eight oz mushrooms sliced
  • Four cloves garlic minced
  • One canned tomato sauce
  • Three cups unsalted vegetable stock
  • One and a half cup unsweetened soy milk
  • Half cup nutritional yeast
  • Half tablespoon fresh spinach
  • One cup fresh basil sliced
  • One teaspoon salt
  • One tablespoon oregano


  • Put a large vessel over medium heat, add the tempeh and saute for few minutes in water or stock. Ler the liquid evaporates and the tempeh browns a little. Remove from the vessel to a plate.
  • To the same vessel add mushrooms, onions, and peppers half cup more stock or water and saute until onion is transparent, adding more water as necessary to keep from sticking.
  • Add the garlic and saute few more minutes before adding back the tempeh. Then add the vegetable stock and canned tomatoes.
  • Add the soy milk and penne stirring it to prevent from sticking. Cook for 8-10 minutes more until the pasta is cooked and the liquid reduces to a thick sauce.
  • Add half cup nutritional yeast and spinach. Stir to combine and cook until wilted.
  • Top with the sliced basil and serve.

Health Benefits of Pasta:-

  • A useful source of protein, B vitamins, iron, and other minerals.
  • Low in fat and sodium.
  • Versatile and inexpensive.
  • Good source if iron, and potassium, many are also enriched with thiamine, niacin, and other B vitamins.

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