Nutritional yeast was invented in 1910 as beer brewing waste—now it's the secret to cheesy Italian pasta without dairy.
Tomato, Chilli & Garlic Penne
Whip up a delightful bowl of Tomato, Chilli & Garlic Penne that's bursting with flavor and perfect for those laid-back evenings! With just a few pantry staples—juicy tomatoes, fiery chilies, and aromatic garlic—this quick dish is not only a taste sensation but also ideal for meal prepping. Get ready to savor every bite and enjoy the ease of having a delicious dinner ready to go!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This rustic Italian number actually mirrors the 1960s California hippie movement when Berkeley vegetarians started cramming nutritional yeast into everything—what Nonna's Neapolitan ancestors would call 'formaggio falso' became the secret weapon for plant-based Italians who refused to abandon their heritage but ditched the Parmigiano, creating a proper cultural collision between ancient Rome and modern rebellion.
Regional Twist
In Tuscany's Maremma region, they swap the plum tomatoes for San Marzanos and add wild porcini instead of chestnut mushrooms, finishing with Tuscan olive oil so peppery it'll make your throat burn.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) balsamic glaze
- 150 g chestnut mushrooms
- 1 mild red chilli
- 250 g penne pasta
- 250 g plum & cherry tomatoes
- 1 red onion
- 1 handful spinach
- 1 tbsp (15 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- Basil
- garlic (to taste)
- nutritional yeast (to taste)
- Olive oil
- red wine vinegar (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Start by boiling some salted water and cook your pasta to packet instructions (Al dente).
- 2
Fry off your red onion in some oil for a few minutes, season with salt.
- 3
Once the onion has softened, add in the chilli and garlic, fry for another 30 seconds before adding in your tomato paste, stir to combine and then add in your tomatoes. Cook these for around 4 minutes, or until softened and blistered then go in with a couple of tbsp of pasta water.
- 4
Add the vinegar and balsamic, stir to combine and then take off the heat. Set aside 3 tbsp of the tomatoes in a bowl.
- 5
Add the rest to a blender with a few more tbsp of pasta water and some nutritional yeast. Blitz until smooth. Season with salt and pepper.
- 6
In the same saucepan, add some more oil, go in with the chestnut mushrooms and tomato paste. Cook for a few minutes until they’ve reduced in size. Then add in the spinach and go in with your sauce and stir to combine.
- 7
Add the cooked pasta, toss to coat, then serve up. Top with your tomatoes you set aside from earlier and some fresh basil, more olive oil and more salt and pepper.
💡 Pro Tips
- ✓Bloom the tomato paste for 60-90 seconds until it darkens and becomes fragrant - this caramelizes sugars and concentrates umami compounds by breaking down glutamates.technique60-90 seconds
- ✓Reserve 1 cup of starchy pasta water before draining - the 2-3% starch content acts as a natural emulsifier to bind oil and water-based sauce components.technique2-3% starch content
- ✓Cook mushrooms in a single layer without overcrowding to maintain pan temperature above 300°F, ensuring moisture evaporates quickly for proper browning instead of steaming.technique300°F
- ✓Add spinach in the final 30 seconds of cooking to preserve 80% of its folate and vitamin C content, which rapidly degrade with extended heat exposure.timing30 seconds
- ✓Toss pasta with sauce off-heat using a 3:1 pasta-to-sauce ratio, allowing residual heat to finish cooking while starches bind without breaking the emulsion.technique3:1 ratio
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Nutritional yeast was invented in 1910 as beer brewing waste—now it's the secret to cheesy Italian pasta without dairy.
Tomato, Chilli & Garlic Penne
Whip up a delightful bowl of Tomato, Chilli & Garlic Penne that's bursting with flavor and perfect for those laid-back evenings! With just a few pantry staples—juicy tomatoes, fiery chilies, and aromatic garlic—this quick dish is not only a taste sensation but also ideal for meal prepping. Get ready to savor every bite and enjoy the ease of having a delicious dinner ready to go!
The Story
This rustic Italian number actually mirrors the 1960s California hippie movement when Berkeley vegetarians started cramming nutritional yeast into everything—what Nonna's Neapolitan ancestors would call 'formaggio falso' became the secret weapon for plant-based Italians who refused to abandon their heritage but ditched the Parmigiano, creating a proper cultural collision between ancient Rome and modern rebellion.
Regional Twist
In Tuscany's Maremma region, they swap the plum tomatoes for San Marzanos and add wild porcini instead of chestnut mushrooms, finishing with Tuscan olive oil so peppery it'll make your throat burn.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) balsamic glaze
- 150 g chestnut mushrooms
- 1 mild red chilli
- 250 g penne pasta
- 250 g plum & cherry tomatoes
- 1 red onion
- 1 handful spinach
- 1 tbsp (15 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- Basil
- garlic (to taste)
- nutritional yeast (to taste)
- Olive oil
- red wine vinegar (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Start by boiling some salted water and cook your pasta to packet instructions (Al dente).
- 2
Fry off your red onion in some oil for a few minutes, season with salt.
- 3
Once the onion has softened, add in the chilli and garlic, fry for another 30 seconds before adding in your tomato paste, stir to combine and then add in your tomatoes. Cook these for around 4 minutes, or until softened and blistered then go in with a couple of tbsp of pasta water.
- 4
Add the vinegar and balsamic, stir to combine and then take off the heat. Set aside 3 tbsp of the tomatoes in a bowl.
- 5
Add the rest to a blender with a few more tbsp of pasta water and some nutritional yeast. Blitz until smooth. Season with salt and pepper.
- 6
In the same saucepan, add some more oil, go in with the chestnut mushrooms and tomato paste. Cook for a few minutes until they’ve reduced in size. Then add in the spinach and go in with your sauce and stir to combine.
- 7
Add the cooked pasta, toss to coat, then serve up. Top with your tomatoes you set aside from earlier and some fresh basil, more olive oil and more salt and pepper.
💡 Pro Tips
- ✓Bloom the tomato paste for 60-90 seconds until it darkens and becomes fragrant - this caramelizes sugars and concentrates umami compounds by breaking down glutamates.technique60-90 seconds
- ✓Reserve 1 cup of starchy pasta water before draining - the 2-3% starch content acts as a natural emulsifier to bind oil and water-based sauce components.technique2-3% starch content
- ✓Cook mushrooms in a single layer without overcrowding to maintain pan temperature above 300°F, ensuring moisture evaporates quickly for proper browning instead of steaming.technique300°F
- ✓Add spinach in the final 30 seconds of cooking to preserve 80% of its folate and vitamin C content, which rapidly degrade with extended heat exposure.timing30 seconds
- ✓Toss pasta with sauce off-heat using a 3:1 pasta-to-sauce ratio, allowing residual heat to finish cooking while starches bind without breaking the emulsion.technique3:1 ratio