Spicy Tomato Penne Pasta
Servings Prep Time
4 1.5hours
Cook Time
Servings Prep Time
4 1.5hours
Cook Time
  • 1 1/2pounds cherry tomatoes(halved)
  • 3tbsp extra virgin olive oil, divided
  • 1/2tsp salt, divided
  • 1/2tsp pepper, divided
  • 1 finely chopped shallot
  • 1 can garbanzo beans(14 ounce)
  • 2tsp smoked paprika
  • 1tsp crushed red pepper flakes
  • 1tsp fennel seeds
  • 1tsp yellow mustard seeds
  • 1tsp garlic powder
  • 1cup Pacific Foods Cashew Original Plant-Based Beverage
  • 1pound penne pasta
  • 1/2cup fresh basil leaves torn
  1. Preheat the oven to 300 degrees F. Toss cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper, then place in a single layer on a baking sheet and roast for 90 minutes, taking care not to brown. The tomatoes should be like a juicy sun-dried tomato, but not browned. You can do this ahead of time!
  2. When the tomatoes are almost done, heat the remaining olive oil in a large stock pot over medium heat. Add the chickpeas and cook, stirring often, for 30 seconds until just crisped. Add the spices: paprika, pepper flakes, fennel seeds, mustard, garlic powder and remaining salt and pepper. Toss until beans are completely toasted and spices are fragrant, about 2 minutes. Stir often, taking care not to burn.
  3. 3. At the same time, bring a large pot of salted water to a boil.
  4. 4. Add the cherry tomatoes to the chickpea pot along with the Pacific Foods Cashew Original Plant-Based Beverage . Reduce heat to low and simmer while the pasta cooks.
  5. 5. Add the pasta to the boiling water and cook for 1 minute until the recommended ‘al dente’ option on the package. Drain the pasta, reserving 1 cup of pasta water.
  6. 6. Add the just under cooked pasta to the cashew-tomato sauce and cook, stirring the entire time to finish cooking the pasta. Add pasta water, a tablespoon or two at a time, as needed to bring the sauce together.
  7. 7. Season to taste with salt and pepper, as needed and add the torn basil leaves. Toss again and serve!