This meal is seriously the best. It’s quick and easy to make and it’s delicious. You can make this in 20 minutes and save yourself from takeout.
Penne Rosa is basically a pasta dish with a spicy red sauce. I adapted this recipe in a few ways. The sauce has a little creaminess to it but I didn’t use cream or yogurt. I used Tofutti Better than Sour Cream. It’s soy based and a dairy free replacement for regular sour cream but the sauce still tastes amazingly yummy. I also added in a little red wine. Instead of whole wheat pasta, I used gluten free pasta and this brand really does taste like ‘normal’ pasta. Many gluten free things taste like cardboard but rest assured, this dish is not ruined by the GF pasta.
1 box Ronzoni’s GF pasta
1 tablespoon olive oil
6 cloves garlic
1 teaspoon red pepper flakes
1 medium fresh tomatoes, diced
2 cups fresh spinach
1 pound medium raw shrimp, peeled and deveined
1 cup marinara sauce
1/3 cup Tofutti Better than Sour Cream (you could also use cream or yogurt)
1/3 cup red wine
Salt and black pepper, to taste
Fresh shaved Parmesan cheese
Fresh basil
1. Cook the penne pasta according to the instructions on the package. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and the red pepper flakes. Saute for a few minutes.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and the red pepper flakes. Saute for a few minutes.
3. Add the tomatoes, salt and pepper. Cook for about 5 minutes.
4. Add the shrimp. Cook until the shrimp are slightly pink, about 5 minutes.
5. Add the spinach. Stir until it’s wilted.
6. Add the pasta, marinara sauce, wine, and cream to the skillet and stir until all of the pasta is well-coated with the sauce.
7. Serve pasta mixture topped with Parmesan cheese and fresh basil.
Will you give it a try? Bon Appetit!
-J
I’m gonna give this one a try it sounds yummy! I’ll let you know how it goes!
When I first saw this blog…I thought pasta….can’t do the gluten. Pleasantly surprised to see you “modified it”!!
Thanks for sharing…will be trying it in the near future!
Oh, good let me know how it turns out!
great! starting doing the vegan thing today. sadly i’ll have to leave out a few of my favorite ingredients (cheese & shrimp) but this works. love that you gave to subs for cream & featured gluten-free pasta. as always, you don’t forget the little details. thanks, j.
This looks delicious!!! I’ll be over to eat once the snow and ice melt…lol
– Brooke –
I know, right? What an ordeal this week was.
It was easy & delicious. Made the adjustments to make it vegan friendly. Used fresh potato gnocchi. Everyone’s complaint was that I didn’t make enough 🙂 Repeat appearance a definite. Can’t wait to try it with deleted ingredients too. Thanks.