World first only vegan recipes website.

Vegan Penne Ziti with Mushroom and Spinach– is a “no-boil” version! Meaning there is no pre-boiling of the pasta- just cook it all in one-pot in the oven! With only 15 minutes of hands-on time before baking in the oven, this is the perfect dinner the whole family even kids will love! Gluten free adaptable!

What I love about this recipe is how adaptable it is! Add other veggies to the mix, or soy cubes it up. Once you have the basic idea, the recipe can be adapted to your specific preferences. And let me tell you, the leftovers are amazing, so do yourself a favor and pack them up for midweek lunches.

I used vegan tofu riccotta in this recipe. However, you can evaluate another vegan cheese you have, or not use it at all.

Vegan Penne Ziti with Mushroom and Spinach is starts with sautéing shallots, garlic and mushrooms in olive oil. Add a couple heaping handfuls of greens. Here I’ve used spinach, but keep in mind, kale and chard work well too. Add the dry pasta veggie stock or just water. And add one 24-25 ounce jar of your favorite marinara sauce – it’s time to bake. It’s made with tofu instead of cashews, it’s a much lower calorie option.

Vegan Penne Ziti with Mushroom and Spinach Ingredients

• 2 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, rough chopped
• 16 ounces mushrooms, sliced (cremini, portobello, or soy cubes)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili flakes
• 2 teaspoons Italian seasoning
• 3–4 ounces baby spinach, chopped ( about 2 great big handfuls) or use 1-2 cups frozen spinach
• 2 cups veggie broth or just water
• 1 x 24-25 ounce jar marinara sauce (use a sauce you like. If there is nothing at home, chop 2 tomatoes and use them with their juices.)
• 8 ounces dry ziti pasta or penne pasta, or similar
• 1 cup herbed tofu ricotta or sub vegan cheese etc.
• garnish with fresh basil (or Italian parsley) and chili flakes.

Vegan Penne Ziti with Mushroom and Spinach Instructions

• Preheat oven to 400 F.
• In a large, 12-inch skillet, heat oil over medium heat, add onion, garlic and mushrooms and season generously with salt and pepper,  cooking and stirring until mushrooms release all their liquids and this cooks off, and eventually they get golden brown, about 12 minutes. Taste and make sure these are salted and flavorful.
• Add fresh spinach and wilt, then add 2 cups of veggie stock or just water, a jar of marinara sauce or 2 choped tomatoes and the dry pasta (about 2 ¾-3 cups dry). Stir, and bring to a simmer. Dot with the dollops of tofu ricotta. At this stage – you can use whatever type of vegan cheese you have. Or don’t use it at all.
• Cover well and place in the oven to bake for 30 minutes.
• If there seems to be too much liquid left in the pan, simply simmer uncovered on the stovetop for 1-2 minutes until it evaporates.
• Garnish with fresh herbs and chili flakes.

Vegan Penne Ziti with Mushroom and Spinach Notes

• You could also try adding soy sausage or soy cubes.
• Make sure your marinara sauce actually tastes good. Not all are the same and you many need to adjust seasonings, and salt based on the marinara.
• If you are adding tomatoes instead of ready-made sauce, you will need a little more salt.
• Keep at room temperature and consume within 2 days.