If you have been searching for a comforting, yet fresh and vibrant vegetarian pasta that feels like a warm hug on a plate, then you are going to adore this Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe. It perfectly balances a luscious creamy sauce with the bright flavors of zucchini, earthy mushrooms, and tender spinach, all tossed with al dente penne pasta. This dish feels indulgent without being heavy, making it a standout favorite to add to your dinner rotation, whether you want a quick weeknight meal or something special to share with friends and family.
Ingredients You’ll Need
The magic of this Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe lies in its simple, fresh ingredients. Each one plays a crucial role, whether it’s the creaminess of the sauce, the fresh brightness from the veggies, or the fragrant touch of herbs that rounds it all out beautifully.
- 12 ounces penne pasta: The perfect pasta shape to hold the creamy sauce in every bite.
- 1 tablespoon olive oil: Adds richness and helps soften the garlic and vegetables.
- 3 cloves garlic, minced: Gives that classic aromatic punch that lifts the entire dish.
- 1/4 teaspoon red pepper flakes: Just a little heat to keep things exciting without overpowering.
- 1 cup sliced mushrooms: Brings earthiness and a meaty texture to the pasta.
- 1 small zucchini, sliced into half moons: Adds mild sweetness and vibrant color.
- 2 cups baby spinach: Wilts down to add beautiful green freshness and nutrition.
- 1 cup diced tomatoes (canned or fresh): Introduces tang and balances the creaminess.
- 1/2 cup marinara sauce: Deepens the tomato flavor with a touch of herbaceous zest.
- 1/2 cup heavy cream or plain Greek yogurt: Creates that signature creamy texture; Greek yogurt gives a tangier twist.
- 1/4 cup grated Parmesan cheese: Adds savory, nutty depth that ties all the flavors together.
- Salt and black pepper to taste: Essential seasonings to enhance every ingredient.
- Fresh basil for garnish: Adds a fragrant, fresh note and beautiful presentation.
How to Make Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then cook your penne pasta according to the package directions until it reaches that perfect al dente texture. This step ensures your pasta has just the right bite to stand up to the creamy sauce without getting mushy. Once done, drain and set it aside while you prepare your sauce.
Step 2: Sauté the Aromatics and Vegetables
In a large skillet, warm the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing just until fragrant—about 30 seconds. This creates the flavor base that will infuse the entire dish. Next, toss in the sliced mushrooms and zucchini. Let them cook for 5 to 6 minutes until they start to soften and release their natural flavors. This step develops rich, earthy notes that lift the dish beyond ordinary pasta.
Step 3: Wilt the Spinach and Add Tomatoes
Now, stir in the baby spinach and cook just until it’s wilted but still vibrant green—this keeps the spinach fresh and tender. Then add the diced tomatoes and marinara sauce, allowing the mixture to simmer gently for a couple of minutes. This creates a beautiful base where the tomatoes mingle with the vegetables, adding a burst of brightness to the creamy sauce to come.
Step 4: Make It Creamy
Reduce the heat to low and slowly stir in the heavy cream or Greek yogurt, depending on your preference for richness or tang. Whisk gently until the sauce feels silky and heated through, making sure not to boil if you use yogurt to prevent curdling. This luscious addition transforms the sauce into the indulgent, comforting hallmark of the Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe.
Step 5: Combine and Finish
Finally, add the cooked penne pasta to the skillet and toss until every piece is evenly coated with that gorgeous creamy sauce and vegetable medley. Stir in the grated Parmesan cheese and season the whole dish generously with salt and black pepper to your taste. That cheese adds a wonderful umami kick that brings the dish full circle.
How to Serve Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe
Garnishes
For a fresh and inviting touch, sprinkle chopped fresh basil over the top just before serving. It adds a wonderful aroma and a pop of color that makes the dish even more irresistible. If you love cheesy finishes, an extra grating of Parmesan on each plate is always a winning choice.
Side Dishes
This creamy pasta pairs beautifully with a crisp green salad tossed in a light vinaigrette, which helps balance the richness. Crusty garlic bread or a warm, rustic loaf also works wonderfully to sop up every last bit of that luscious sauce.
Creative Ways to Present
If you’re serving guests or want to elevate a family meal, try plating the pasta in deep bowls and topping with a few whole basil leaves and a drizzle of high-quality olive oil. For an extra special touch, add toasted pine nuts or a sprinkle of crushed red pepper flakes for a hint of spice and texture contrast.
Make Ahead and Storage
Storing Leftovers
Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe stores well in an airtight container in the refrigerator for up to three days. The flavors actually deepen after resting, making it a great make-ahead meal.
Freezing
While freezing creamy pasta dishes can sometimes affect texture, you can freeze this one if you prefer. Use a freezer-safe container and consume within one month. Thaw overnight in the fridge before reheating, though be aware the cream sauce may separate slightly; a quick stir and gentle reheating usually brings it back together.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat with a splash of water or extra cream to loosen the sauce. Stir often to prevent sticking and to revive that creamy texture. Avoid microwaving directly as it can heat unevenly.
FAQs
Can I make this Penne Rosa recipe vegan?
Absolutely! Swap out the heavy cream for a dairy-free cream alternative and omit the Parmesan cheese, or use a vegan Parmesan substitute. This will still give you that creamy, flavorful sauce everyone loves.
Is Greek yogurt a good replacement for heavy cream?
Yes, Greek yogurt works wonderfully and gives the pasta a tangy, lighter creaminess. Just be careful to add it on low heat to prevent curdling and keep the texture smooth.
Can I add protein to this recipe?
Definitely! Grilled chicken, sautéed shrimp, or even chickpeas make great additions to bulk up the dish while keeping it vegetarian or pescatarian.
What if I don’t have fresh basil for garnish?
No worries! You can substitute with dried basil or simply omit it. Fresh basil adds a lovely aroma and color, but the dish tastes fantastic with or without.
How spicy is the dish with red pepper flakes?
The red pepper flakes give just a subtle hint of heat that balances the creaminess but doesn’t overpower. You can adjust the amount based on your heat preference or leave them out altogether for a milder flavor.
Final Thoughts
This Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe is truly a keeper. Its creamy texture, combined with fresh vegetables and bold flavors, makes it a dish that feels comforting yet fresh every time. Whether you’re a seasoned pasta lover or just looking to add more delicious vegetarian options to your meals, this recipe is a wonderful choice that’s sure to bring smiles around your table. Give it a try—you’ll be so glad you did!
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Penne Rosa: Creamy Vegetarian Pasta with Zucchini, Mushrooms, and Spinach Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Penne Rosa is a creamy, flavorful Italian-American pasta dish featuring penne tossed in a luscious rosa sauce made from marinara, cream or Greek yogurt, sautéed vegetables, and Parmesan cheese. This easy stovetop recipe delivers a perfect balance of spicy, tangy, and savory notes, ideal for a quick and satisfying weeknight dinner.
Ingredients
Pastas and Sauces
- 12 ounces penne pasta
- 1/2 cup marinara sauce
- 1/2 cup heavy cream or plain Greek yogurt
- 1/4 cup grated Parmesan cheese
Vegetables and Aromatics
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup sliced mushrooms
- 1 small zucchini, sliced into half moons
- 2 cups baby spinach
- 1 cup diced tomatoes (canned or fresh)
Seasoning and Garnish
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
- Cook Vegetables: Add sliced mushrooms and zucchini to the skillet and cook for 5 to 6 minutes until tender, stirring occasionally.
- Wilt Spinach: Stir in the baby spinach and cook just until wilted, ensuring it retains its vibrant color and nutrients.
- Add Tomatoes and Sauce: Pour in the diced tomatoes and marinara sauce. Allow the mixture to simmer gently for 2 to 3 minutes to blend flavors.
- Incorporate Cream: Reduce the heat to low and slowly stir in the heavy cream or Greek yogurt until the sauce is smooth and warmed through, taking care not to boil if using yogurt to prevent curdling.
- Toss Pasta with Sauce: Add the cooked penne to the skillet and toss until well coated with the rosa sauce.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- Serve and Garnish: Serve the pasta warm, garnished with fresh basil leaves and additional Parmesan if desired for an extra savory touch.
Notes
- For a vegan version, substitute the heavy cream with a dairy-free cream alternative and omit the Parmesan cheese or use a vegan Parmesan substitute.
- Add protein by mixing in grilled chicken, shrimp, or chickpeas during the final tossing step.
- Using Greek yogurt instead of heavy cream provides a tangy flavor and lighter texture.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
