Tomato Basil Penne Pasta With Garlic And Ginger-Eu

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Boil a pot of water and add salt once boiling.

Add 1 pound of wheat penne pasta to the boiling water and cook for about 8-11 minutes, stirring occasionally.

In a skillet, heat extra virgin olive oil over medium-low heat.

Add chopped onion to the skillet and cook for about 3 minutes until softened.

Add minced garlic, ginger, and shallot to the skillet and cook until aromatic.

Add chopped grape tomatoes and shiitake mushrooms to the skillet, stirring to combine.

Increase the heat to medium-high and stir for about 2 minutes.

Add more extra virgin olive oil if needed, then add feta cheese and roasted garlic to the skillet.

Add fresh basil to the skillet and toss to combine.

Season the mixture with Italian seasoning, black pepper, salt, and a splash of soy sauce and white wine.

Check the pasta for doneness, then drain using a colander, reserving some pasta water.

Add the drained pasta to the skillet with the sauce, tossing to combine and adding reserved pasta water as needed.

Taste and adjust seasoning with salt, soy sauce, and add lemon zest and juice.

Finish with grated parmesan or mozzarella cheese, tossing to combine.

Serve hot, garnished with additional cheese, fresh basil, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens