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🍽️ Vegan Penne in Vegetable Sauce

455 kcal · 30 min · 4 servings

Vegan Penne in Vegetable Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots and cut off the ends. Dice the carrots roughly.
  2. 2. Rinse the celery stalks and slice them.
  3. 3. Wash the eggplant and dice it as well.
  4. 4. Halve the onion, peel it, and dice it.
  5. 5. Clean the spring onions and remove the ends. Slice them into rings.
  6. 6. Wash the tomatoes, remove the core, and dice them.
  7. 7. Bring about 5 liters of salted water to a boil in a large pot and cover it.
  8. 8. Heat oil in another pot over medium to high heat.
  9. 9. Sauté the onion, eggplant, carrots, and celery for about 5 to 6 minutes.
  10. 10. Crush the garlic and add it to the pan.
  11. 11. Place the dried tomatoes in a sieve and let them drain.
  12. 12. Roughly chop the dried tomatoes.
  13. 13. Add the diced fresh tomatoes, spring onions, and chopped dried tomatoes to the sauce.
  14. 14. Season the sauce with salt and pepper.
  15. 15. Let the sauce simmer gently for about 15 minutes.
  16. 16. Add the pasta to the boiling water.
  17. 17. Cook the pasta for approx. 9 to 11 minutes al dente (firm to the bite).
  18. 18. Drain the pasta and let it drain well.
  19. 19. Remove the garlic from the sauce.
  20. 20. Mix the pasta and 3 tablespoons of vegan spread into the sauce.
  21. 21. Plate the pasta and serve.

Nutrition per serving