Penne with Tomatoes & Snow Peas

This vegan penne is loaded with fresh vegetables and comes together while the pasta water boils. Roma tomatoes, mushrooms, snow peas, bell pepper, and scallions all simmer into a chunky, garden-fresh sauce that barely needs anything else.

The tamari stirred in at the end is a smart move that adds savory depth without any dairy or meat. That salty, umami kick combined with a pinch of cayenne gives the sauce a complexity that a plain tomato sauce just doesn’t have.

Using fresh Roma tomatoes instead of canned means the sauce stays bright and slightly chunky rather than heavy and stewed. The snow peas keep their snap since they only cook for the 10-minute simmer, adding crisp sweetness to every forkful.

Chef Tips

• Skin the tomatoes by scoring an X on the bottom and blanching for 30 seconds; the skins peel right off
• Saute the bell peppers until just tender-crisp so they don’t go soft and mushy in the sauce
• Cook the pasta to true al dente since the hot sauce continues to soften it when you toss them together
• Serve immediately; the snow peas lose their crunch if this dish sits

Variations

• Add a handful of fresh basil leaves torn over the top right before serving
• Toss in sliced zucchini or diced eggplant for even more vegetable volume
• Top with toasted pine nuts or nutritional yeast for a cheesy, nutty finish