Whole Wheat Penne

Whole Wheat Penne

Category: Entertaining

  • Recipe serves 4 servings

  • Cook Time 22-29 min


  • 1/2 pound whole wheat
    penne pasta

  • 1 tbsp salt

  • 2 tbsp I Can’t Believe It’s Not Butter!® Vegan Spread

  • 1 small shallot, minced

  • 2 garlic cloves, minced

  • 1/2 teaspoon crushed red pepper flakes, plus more for garnish

  • 1 (15 ounce) can diced fire roasted tomatoes, drained

  • 1 (28 ounce) can crushed tomatoes

  • 2/3 cup (good quality) vodka

  • 1/2 cup cashew milk

  • 3 tablespoons freshly grated nut “cheese” (or Parmesan cheese for non-vegan) plus more for garnish salt and pepper to taste

  • Fresh basil leaves


  • Fill a large pot with water and bring to a boil. Add a small handful of salt and add penne.

  • Boil penne for 5 to 6 minutes or until al dente, stirring occasionally.

  • Drain penne into a colander and set aside.

  • Place a large skillet over medium heat and add I Can’t Believe It’s Not Butter® Spread.

  • Once skillet is hot and spread has melted add shallots, garlic and red pepper flakes and sauté for 2 to 3 minutes. Season with salt and pepper.

  • Add tomatoes and vodka and simmer for 15 to 20 minutes, stirring occasionally.

  • Reduce heat to simmer and stir in cream and Parmesan. Season with salt and pepper.

  • Remove from heat, add penne and toss together until fully coated.

  • Top with more Parmesan, crushed pepper flakes and fresh basil leaves. Serve.

Read Nutritional Facts