Entree: Italy – Campania – Penne alla Sorrentina (Penne in tomato sauce with melted mozzarella and basil)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 18 min

Total 30 min

Ingredients

- 12 oz (340 g) penne
- 10 oz (280 g) plant-based chicken, chopped (approx. usable weight)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 cloves garlic, minced
- 2 cups (480 ml) tomato passata or simple tomato sauce
- 1 cup (150 g) cherry tomatoes, halved
- 6 oz (170 g) vegan mozzarella, shredded
- 1/4 cup (25 g) vegan Parmesan, grated
- 10–12 leaves fresh basil
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) black pepper, or to taste

Instructions

1. Preheat oven to 375°F (190°C). Cook penne until very slightly under al dente. In a skillet, warm olive oil, sauté garlic briefly, add chopped plant-based chicken and cook until lightly browned, add passata and cherry tomatoes and simmer 5 minutes, season with salt and pepper and fold in most of the basil.
2. Combine drained penne with the sauce, mix in half the vegan mozzarella and vegan Parmesan, transfer to an ovenproof dish, sprinkle remaining mozzarella on top and bake 10–12 minutes until cheese is melted and edges bubble, finish with remaining basil and serve.