Nickel Allergy Friendly Vegan Penne Boscaiola

Total time50 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Vegan Penne Boscaiola

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Ingredients

4 servings

For the pasta

12 oz dry penne pasta
Vitarella Speciale Penne Pasta, 16 oz
See all

For the sauce

1 tbsp olive oil
4 oz vegan bacon, cut into ½-inch pieces
Chef's tip
Cook 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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