Vegetable Balsamic Penne is a quick, simple dinner, perfect for busy weeknights. This pasta dinner is full of color, and would be lovely as a mid-summer meal full of farm fresh vegetables! The great part about this dinner, is that it tastes great hot off the stove, but also delightful as cold pasta salad for lunch the next day.
The Home Baked Vegan’s Vegetable Balsamic Penne is:
Vegan (As always, this means the recipe contains no animal products).
Refined Sugar Free
Easy to Make
Packed with Veggies
Here is the recipe for The Home Baked Vegan’s Vegetable Balsamic Penne:
500g Penne Pasta, dried
1 Small Red Onion
1 Red Bell Pepper
1 Yelllow Bell Pepper
1/2 lb White Mushrooms (appx. 250g)
1 Tbsp + 3 Tbsp Olive Oil
1/4 Cup Balsamic Vinegar
1 Tbsp Dried Oregano
2-3 Cups Baby Spinach, chopped
Cook the penne pasta as per the package directions.
Dice the onions, peppers, mushrooms, and chop the spinach.
In a small bowl or jar, whisk or shake 3 Tbsp of olive oil, together with the balsamic vinegar and oregano.
While the pasta is boiling, heat 1 Tbsp olive oil in a large skillet or wok.
Saute the onion, peppers and mushrooms for 3 minutes.
Add the balsamic oil mixture that you prepared above, to the pan.
When the pasta is down cooking, drain the water from the pasta.
Stir the spinach and the penne into the pan with the vegetables.
Toss all of the ingredients together until the pasta is evenly coated.