Vegan Penne Boscaiola
Boscaiola is a classic Italian "woodsman's" pasta — hearty, deeply savory, and built around mushrooms — and this plant-based version delivers every bit of that rustic comfort without a drop of dairy or meat. A full pound of mixed cremini and shiitake mushrooms does the heavy lifting here, browning until meaty and rich before the sauce even comes together. Vegan bacon adds smoky, crisped edges that mimic the traditional pancetta, and a splash of vegan-certified white wine lifts all those browned bits from the pan into something genuinely complex. Crushed tomatoes and vegetable broth simmer down into a glossy, clinging sauce that coats every ridge of the penne — helped along by a splash of starchy pasta cooking water, which is the kind of small technique that makes a real difference. Thyme, oregano, and a pinch of red pepper flakes round out the flavor so nothing tastes flat or one-note. It serves four, finishes with fresh parsley and optional vegan parmesan, and honestly looks impressive enough for a dinner party while being completely weeknight-friendly.
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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
- 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)
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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