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Vegetarian Penne PDF Print E-mail


INGREDIENTS ( Serves 4 People)


4     Tomatoes

2     Zucchini (Courgette in the UK)

2     Tablespoons of olive oil

3     Garlic cloves, crushed

2     Cups of small button mushroom, halved

1     Onion, diced

1     Tablespoon of dried basil

1     Teaspoon of dried oregano

1     Teaspoon of salt

½    Teaspoon of pepper

1     Portion of hot pepper flakes, crushed

1     Tablespoon red wine vinegar

4     Ounces of light cream cheese, softened

5     Cups of Penne, or other pasta




(1)     Finely chop 3 of the tomatoes

(2)     Cut remaining tomato into thin wedges.

(3)     Quarter zucchini (courgettes) lengthwise; cut into slices. Set aside.

(4)     In a skillet, heat a little oil over medium heat, cook the garlic, mushrooms, onion, basil, oregano, salt, pepper and hot pepper flakes, stirring often, for about 4 minutes or until onion is softened.

(5)     Stir in chopped tomatoes and increase heat to medium-high; cook, stirring occasionally, for about 5 minutes or until tomato juices are released.

(6)     Stir in zucchini (courgettes) and vinegar, reduce the heat to medium and cook, stirring often, for about 5 minutes or until zucchini (courgettes) are tender.

(7)     Stir in cream cheese until blended.

(8)     Cook penne for 8-10 minutes in large pot of boiling salted water, or until tender but firm.

(9)     Drain the penne and return to the pot.

(10)   Add sauce and toss to coat the pasta.

(11)   Garnish with tomato wedges.

(12)   Serve with crusty, whole wheat bread and a green salad tossed with your favourite dressing.


One for the veggies.


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