Veggie Penne

Enjoy this hearty and delicious veggie-filled pasta. Creamy coconut milk combined with the bold blackened seasoning creates a rich and spicy sauce that perfectly coats the cavatappi pasta. Perfect for a quick filling diiner.

by Ashlie Jacobs

Cook Time

30 min

Servings

5-7

Prep Time

10 min

Total Time

40 min

  • 16oz penne pasta 

  • One large zucchini

  • About 8 ounces of grape tomatoes

  • 4 cloves garlic 

  • One Small Yellow Onion 

  • Fresh Parsley

  • Pack of Extra Firm Tofu, Drained

  • ½ cup low-sodium veggie broth 

  • 1 tsp Paprika 

  • ½ tsp Dried Parsley

  • Salt + Pepper to taste

  • Olive Oil

Ingredients:

Cashew Cream Sauce:

  • ½ cup cashews

  • ¼ cup nutritional yeast

  • 1 cup low sodium veggie broth

  • 1 tsp salt

  • 2 Tablespoons Lemon juice 


  1. Prep the ingredients: Drain Tofu and cut into bite-sized pieces. Quarter Zucchini, mince garlic, and half the grape tomatoes.

  2. Prepare the Cream Sauce: Add all of the Cashew cream sauce ingredients into a blender and blend well until smooth and creamy. Should be very minimal bits.

  3. Cook the pasta: Bring a large pot of salted water to a boil. Add a drizzle of olive oil and cook the Penne according to package instructions. Drain the pasta and set aside when finished.

  4. Cook Tofu: Heat a large pan over medium heat with a drizzle of olive oil. Add the tofu in with salt, pepper, and dried parsley. Cook until golden, 5-10 minutes. Remove from heat and set aside.

  5. Saute Veggies: In the same pan, add the onions, zucchini, and grape tomatoes on medium heat with additional olive oil if needed. Add salt, pepper, and paprika. Cook until the zucchini is golden and the onions are mostly translucent. Add in garlic and cook for an additional minute.

  6. Add it all together: Add the tofu, penne, cream sauce, additional veggie broth and mix well. Once the sauce is mostly absorbed, incorporate some fresh parsley to taste.

  7. Serve and enjoy: Plate the pasta with additional fresh parsley and lemon juice.

Instructions:

    • Add Salt throughout as needed, I don't use much as its very flavorful without it.

    • Soak cashews in hot water for 10-30 minutes before blending if your blender isn't super great. This helps to soften them so there aren't as many bits left after blending.

    • No chicken broth is a great substitute for the veggie broth for a stronger flavor.

  • 1 Serving

    • Calories: 683.4

    • Carbohydrates: 86.36g

    • Protein: 24.16g

    • Fat: 12.58g

    • Sugars: 8.02g

    • Fiber: 6.44g

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)