Perfect Penne Pasta – A Vegetarian Pasta Dish Everyone Will Love
Are you looking for the perfect, light dinner? This Perfect Penne Pasta is delicious and it tastes even better the next day so you can check cooking off your to-do list for tomorrow! This vegetarian dinner is one that everyone loves and it fits right in at a summer BBQ or as a quick dinner.
A good friend made this for me when I was on bedrest with my oldest son and it was delicious. It was the perfect treat and the recipe has had a special place on my dinner table ever since.
The mushrooms add a wonderful meaty texture so you don’t miss the meat in this vegetarian meal for a second (although my husband will occasionally grill up a chicken breast to go along with his).
The simple ingredients and quick preparation time make this meal a healthy favorite in my home. I enjoy making this with baby portobello mushrooms but any type of mushrooms would be wonderful in this easy to make dish.
For this dish (and so many others) I get most of my ingredients at Thrive Market. If you haven’t discovered Thrive Market yet, run. It is such a huge timesaver for me and they have an amazing selection of healthy foods at great prices. If you order today, you can save 25% off your first order.
Ingredients
- 1 lb penne pasta, cooked and drained
- 1 can diced tomatoes, partially drained
- 1 container fresh mushrooms, sliced
- 1 cup crumbled feta cheese with basil and sun dried tomatoes
- teaspoon dried basil (or sliced fresh basil)
Instructions
Cook the penne pasta according to the instructions on the box.
Meanwhile, slice the mushrooms and sauté them in a large skillet with a little bit of olive oil. Cook the mushrooms until they sweat out a lot of their moisture and look fully cooked.
Partially drain the can of tomatoes and add them to the skillet with the basil.
Cook for 5 minutes and add the mushroom mixture to the drained penne. Add the feta cheese and mix well.
Serve immediately.
This dish is wonderful with a light side salad or some toasted french bread.
Ingredients
- 1 lb penne pasta, cooked and drained
- 1 can diced tomatoes, partially drained
- 1 container fresh mushrooms, sliced
- 1 cup crumbled feta cheese with basil and sun dried tomatoes
- teaspoon dried basil (or sliced fresh basil)
Instructions
- Cook the penne pasta according to the instructions on the box.
- Slice the mushrooms and saute them in a large skillet with a little bit of olive oil.
- Cook the mushrooms until they sweat out a lot of their moisture and look fully cooked.
- Partially drain the can of tomatoes and add them to the skillet with the basil.
- Cook for 5 minutes and add the mushroom mixture to the drained penne.
- Add the feta cheese and mix well.
- Serve immediately.
