Entree: Italy – Penne ai Funghi e Spinaci (Penne with mushrooms and spinach)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 10 min

Total 22 min

Ingredients

- 12 oz (340 g) penne
- 10 oz (280 g) plant-based chicken, sliced (approx. usable weight)
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 8 oz (225 g) mixed mushrooms (cremini, porcini, or button), sliced
- 2 cups (140 g) fresh spinach, packed
- 1/2 cup (120 ml) dry white wine or low-sodium vegetable broth
- 1 cup (240 ml) tomato sauce or passata
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) black pepper, or to taste
- 1/4 cup (25 g) vegan Parmesan, grated
- 2 tbsp (30 ml) chopped fresh basil or parsley

Instructions

1. Cook penne in salted boiling water to just before al dente. In a wide skillet, heat olive oil over medium-high heat, sauté garlic until fragrant, add mushrooms and cook until browned, add plant-based chicken and sear briefly, deglaze with wine (or broth), then stir in tomato sauce and simmer 4–5 minutes.
2. Add spinach to the skillet to wilt, fold in drained penne with 1/3 cup (80 ml) reserved pasta water to marry the sauce, season with salt and pepper, finish with chopped basil and vegan Parmesan, serve hot.