Ingredients:

  • 8 oz whole wheat penne
  • 2 cups low-sodium vegetable broth
  • 1 cup crushed tomatoes
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 1 tbsp extra virgin olive oil
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp nutritional yeast
  • 1/2 tsp cracked black pepper
  • 1/4 tsp sea salt

Instructions:

  1. Heat the olive oil over medium heat in your pot. Note: Ensure the oil shimmers before adding aromatics to prevent soaking.
  2. Add the diced onion and minced garlic. Stir constantly for about 2 minutes until the onions become translucent and the garlic smells nutty and fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Note: Use a whisk or spoon to make sure the tomatoes are well integrated.
  4. Stir in the dry whole wheat penne.
  5. Bring the liquid to a gentle boil, then immediately reduce the heat to a simmer.
  6. Cover the pot and cook for 8-12 minutes. Stir occasionally to prevent sticking until the pasta is al dente and the sauce has thickened.
  7. Remove the lid and stir in the nutritional yeast and black pepper. Note: This is where the sauce becomes velvety.
  8. Fold in the fresh basil at the very last second until the leaves just wilt to preserve its vibrant green color.