This all-time family favorite will delight your senses. Penne noodles smothered in a delicious creamy blush sauce with sauteed mushrooms and aromatic culinary medicinal herbs and plant based Parmesan cheese.
How to Prepare Plant-based Penne a la Contadina
Bring a pot of water to a boil and add penne noodles. Add avocado oil or grapeseed oil to a saucepan and put it over medium heat.
Stir the penne noodles, slice some onions and mushrooms and add them the saucepan.
Stir the noodles again and add some coconut milk to the saucepan.
Stir the noodles once more, and add minced garlic, tomato paste, Himalayan Sea Salt, and fresh ground pepper. Stir until the sauce is a homogenous pinky-orange color.
Check the softness of the noodles by removing one and biting it. (al dente means “by the tooth”). When the noodles are done, strain them and toss them into the saucepan with the blush sauce. Stir well, serve on a plate, top it with Parmesan cheese, and garnish with fresh herbs. In this case, we used chives, green and red basil, rosemary and oregano.