Eosinophilic Esophagitis Friendly Vegan Penne Boscaiola
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz dry penne pasta
For the sauce
- 1 tbsp olive oil
- 4 oz vegan bacon, cut into ½-inch pieces
Chef's tipCook the pork bacon until done rather than relying on the plant-bacon timing. For wrapped recipes, partially cook it until pliable before wrapping. - 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb mixed mushrooms (cremini and shiitake), sliced ¼-inch thick
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ cup dry white wine (vegan-certified)
- 1 can (14 oz) crushed tomatoes
- ½ cup vegetable broth
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- ½ cup reserved pasta cooking water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 3 tbsp vegan parmesan, grated (optional)
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside, then drain the pasta through a colander.
- 2
While the pasta water heats, heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the vegan bacon pieces and cook, stirring occasionally, for 4–5 minutes until the edges are browned and slightly crisp. Transfer to a plate and set aside, leaving any rendered fat in the pan.
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