What’s on the menu for dinner tonight? Vegan, Plant-Based Chunky Tomato Sauce Penne Pasta!

The secret? Sun-dried tomatoes. So simple, but such an amazing addition to transform a fresh tomato sauce into a rich and creamy concentrate with depth of flavor. It brings out the aroma of each ingredient and is such a dream with every bite. You really have to try this!!!!!!

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INGREDIENTS

1 1/2 tablespoon extra-virgin olive oil
2 large sweet onion or yellow onion, diced
1/2 cup mini portebello mushrooms, sliced
2 large garlic cloves, minced
4 large tomatoes, diced
1/4 cup cup dry basil leaves
1/2 cup olive oil-packed sun-dried tomatoes
1 teaspoon dried rosemary
1 teaspoon sea salt, to taste
1 teaspoon freshly ground pepper, to taste
5 cups water

3 cups of penne pasta

INSTRUCTIONS

  1. Add the olive oil, onion and garlic into a medium pot. Sauté over medium heat for about 5 minutes, adding salt and pepper for seasoning.
  2. Stir in the diced tomatoes and mushrooms. Increase to medium-high heat to bring to a low boil. When the mixture boils, reduce the het to medium and simmer for about 10-15 minutes uncovered.
  3. In another medium pot, cook 4 cups of water on high heat. Bring to boil and cook penne pasta as instructed (or 10-12 minutes), and drain.
  4. Add sun-dried tomatoes, 1 cup of water and 1 cup of the mixture into a blender. Process until creamy, smooth and stir this mixture back into the tomato sauce in the pot.
  5. Stir in the dried basil, oregano, salt and pepper. Continue cooking and simmering until thickened to your liking. Then remove from heat.
  6. Serve the pasta on a plating vessel, and top with tomato sauce. Dig in and enjoy!

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