One Pot Penne Pasta

Ingredients · for 4 (scales to your household)

• 6 ounces Penne pasta not counted
• 1 1/2 cups Cherry tomatoes not counted
• 1 1/2 cups Sliced leeks not counted
• 1 cup Zucchini not counted
• 1/2 cup Sliced red bell pepper not counted
• 3 Garlic cloves not counted
• 2 tablespoons Extra-virgin olive oil not counted
• 2 tablespoons Lemon juice not counted
• 1 teaspoon Oregano not counted
• 1 teaspoon Sea salt not counted
• 1/2 teaspoon Red pepper flakes not counted
• 1 sprig Of basil not counted
• 2 1/4 cups Water not counted
• Chopped parsley not counted
• Toasted pine nuts not counted
• Grated parmesan cheese or Vegan Hemp Seed Topping not counted
• 1/2 cup Hemp seeds (optional) not counted
• 2 tablespoons Nutritional yeast (optional) not counted
• 2 tablespoons Sunflower seeds (optional) not counted
• Pinch of sea salt (optional) not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a large pot, combine the pasta, tomatoes, leeks, zucchini, bell pepper, garlic, olive oil, lemon juice and zest, oregano, salt, red pepper flakes and basil. Add the water and stir. Bring to a boil, cover, and boil for 8 minutes. Give it a stir around the 5 minute mark to make sure nothing is sticking to the bottom of the pan and put the the cover back on. At 8 minutes, test the pasta for doneness. Remove the pot from the heat, stir, and let it sit for about 2 minutes to allow the sauce to thicken.
2. Make the Vegan Hemp Seed Topping: In a food processor, combine the hemp seeds, nutritional yeast, sunflower seeds and salt and pulse to combine.
3. Serve with the chopped parsley, toasted pine nuts and parmesan cheese or Vegan Hemp Seed Topping, if using.