Looking for a delicious and healthy vegetarian penne pasta recipe? Look no further than this creamy veggie penne dish!
It’s made with whole wheat pasta, juicy tomatoes, and reduced-fat cheese plus some crunchy pecans for added texture. It’s a satisfying meal that’s perfect for busy weeknights or cozy weekend dinners, and it’s sure to become a family favorite.
Plus, with the added bonus of being vegetarian, it’s a great way to get in your daily dose of veggies and fiber. Keep reading to find out how to make it.
This veggie penne pasta recipe is nutritious and healthy, and it packs a flavor that you will just love.
Nothing says comfort food quite like a plate of mac and cheese. The only problem is that the normal recipe it is loaded with items that are items not allowed on a vegetarian or low calorie diet.
Never fear, though. With the substitutes in my recipe, you can enjoy the flavors of this satisfying dish without the ingredients that a traditional mac and cheese recipe usually asks for.
How to make cheesy penne pasta
I am trying to eat less fat and refined carbohydrates for better health, so I needed to make some adjustments to a normal cheesy pasta recipe.
My family and I are also having more meatless Mondays, so I had to use some substitutes to make the dish suitable for vegetarians.
There are several substitutions you can make to a traditional cheesy penne pasta recipe to make it healthier and more suitable for both low calorie and vegetarian diets:
- First, swap out refined pasta for whole wheat penne pasta. Not only does it have a nuttier flavor, but it also contains more fiber which can help you feel full for longer.
- Next, consider using vanilla almond milk instead of cream to keep the dish lower in fat. It adds a subtle sweetness to the dish without the added calories.
- For the cheese, try using reduced fat Cabot cheddar cheese instead of the full-fat version. This saves on fat and calories but still provides the cheesy flavor you want.
- If you’re looking to make this recipe vegetarian, use Go Veggie Parmesan cheese instead of normal Parmesan cheese. It’s a great substitute and still tastes amazing.
- Switch out chicken broth for vegetable broth to give plenty of flavor without using any animal products.
- To add texture and crunch to the dish, the topping for the baked penne pasta recipe uses Panko bread crumbs mixed with Earth Balance buttery spread. This gives the dish a satisfying crunch without adding too much fat.
- Finally, don’t forget to add pecans for an extra crunch and a dose of protein. They’re a great addition to this healthy and delicious penne pasta recipe.
How does this vegetarian mac and cheese taste?
Each bite of this baked penne pasta vegetarian dish is cheesy and crunchy with a delightful flavor that screams comfort food.
The almond milk and hidden pecans add extra protein and give this recipe a delicious nutty taste and texture.
For those that love the creaminess of mac and cheese, the sauce in this recipe is rich and delicious.
All of these food substitutes ensure that each part of the original dish is included but the recipe is totally suitable for a vegetarian or low calorie diet.
Serve this vegetarian penne pasta recipe with roasted veggies for a healthy meal experience. For the meat eaters in your family, serve it as a side dish with any protein that they like. You will get rave reviews.
Share this baked penne pasta vegetarian recipe on Twitter
If you enjoyed this vegetarian penne pasta recipe, be sure to share it with a friend. Here is a tweet to get you started:Vegetarian Penne Pasta Recipe – A Deliciously Cheesy Delight Click To Tweet
More delicious vegetarian recipes to try
Are you looking to incorporate more plant-based meals into your diet? There’s never been a better time to explore the world of vegetarian and vegan cuisines. From hearty soups to fresh sauces and desserts, there are endless possibilities when it comes to meat-free cooking. Try one of these dishes soon:
- Vegetarian Stuffed Portobello Mushrooms – With Vegan Options
- Rice Patties – Recipe for Left Over Rice – Making Rice Fritters
- Roasted Tomato Pasta Sauce – How to Make Homemade Spaghetti Sauce
- Curried Carrot Soup with Tofu – Non Dairy Creamy Vegan Soup
- Vegan Lasagne With Eggplant and Mushrooms – Hearty and Fatisfying Version of a Family Favorite
- Chocolate Peanut Butter Cookies – Vegan – Gluten Free – Dairy Free
Pin this recipe for vegetarian penne pasta with pecans and tomatoes
Would you like a reminder of this cheesy penne pasta recipe? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
Have you done any mac and cheese recipe make-overs that worked well for you? What did you use as substitutes? Please leave your comments below.
Admin note: this post for vegetarian penne first appeared on the blog in April of 2013. I have updated the post to add all new photos, a printable recipe card with nutrition, and a video for you to enjoy.
- 10 small grape tomatoes, halved
- 1/4 cup of pecan halves.
- 2 tablespoons of olive oil
- 1 1/2 teaspoon of fresh thyme, plus sprigs for garnishing
- Coarse salt and black pepper to taste
- 3/4 cup of Panko bread crumbs
- 2 tablespoons of Earth Balance Buttery Spread
- 1 pound of Whole Wheat Penne Pasta
- 2 cups of vegetable broth
- 6 tablespoons of all purpose flour
- Pinch of freshly ground nutmeg
- Pinch of red pepper
- 2 cups of vanilla almond Milk
- 2 ounces of Cabot reduced fat cheddar cheese
- 1/2 cup of Veggie Parmesan cheese, grated.
- Preheat the oven to 400 degrees.
- Layer the grape tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with 1/2 of the fresh thyme.
- Heat in the oven until the tomatoes have softened - about 20 minutes.
- Meanwhile, melt the earth balance spread and mix 1/2 of it with the Panko bread crumbs.
- Season with salt and pepper and set aside.
- Cook the pasta in boiling, salted water for about 5 minutes. Drain and rinse with cold water to stop it from cooking. Set aside.
- Whisk 1/2 of the vegetable broth with the flour and let it sit.
- Combine the rest of the buttery spread with the nutmeg, red pepper, remaining thyme and salt.
- Add the almond milk and the rest of the vegetable stock.
- Whisk in the flour mixture.
- Cook over a medium heat until it boils. About 8 minutes or so, stirring frequently so that it does not burn.
- Add the cheese and cook, stirring until melted.
- Pour the mixture over the pasta and stir until is it combined.
- Layer the tomatoes and pecans in the bottom of a dish that has been spray with Pam or olive oil.
- Cover with the pasta and sauce. Top the dish with the Panko bread crumbs.
- Cook in the preheated oven for about 30 minutes, until lightly browned.
- Serve immediately.
- Garnish with a slice of tomato, and pecan and thyme sprig.
Serving Size:1/8th of the casserole
Amount Per Serving: Calories: 294Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 454mgCarbohydrates: 40gFiber: 4gSugar: 6gProtein: 9g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.