Creamy Penne With Roasted Cherry Tomatoes And Swiss Chard


Creamy Penne With Roasted Cherry Tomatoes And Swiss Chard

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  • 12 sweet cherry tomatoes, halved
  • 300g whole wheat penne
  • 2 spring onions, sliced
  • 1 small red onion, chopped
  • 4 large cloves garlic, finely sliced
  • Sea salt and black pepper
  • 3-Tbsp plain flour
  • 2.5 cups unsweetened plain non-dairy milk (I like unsweetened almond milk)
  • 1 rounded teaspoon vegetable stock powder
  • 3 leaves of Swiss Chard
  • 1/2 cup soaked cashews
    Half a cup of cooked legumes per person


  1. Preheat oven to high
  2. Place cherry tomatoes onto a baking tray and sprinkle with salt and pepper
  3. Bake for about 25 minutes
  4. Boil penne in a big pot of salted water. When done, drain, rinse and set aside
  5. For the Vegan Bechamel style sauce, gently sautée onions and garlic in broth until soft
  6. Add salt and pepper to taste
  7. Add 1 rounded vegetable stock powder and stir fry for one minute
  8. Add 3 tablespoons of plain flour and mix well
  9. Now slowly add the non-dairy milk and keep stirring vigorously to make a white sauce
  10. Let cool
  11. Place cooled white sauce plus drained, softened cashews into high speed blender and puree
  12. Adjust seasoning
  13. Blanch Swiss chard
  14. Mix penne, sauce and Swiss chard in a large bowl and place into individual serving dishes
  15. Top with roasted cherry tomatoes and ‘Vegan Parmesan’ (Nutritional yeast, cashews and some garlic powder…and put through a blender under it resembles ‘Parmesan cheese).
  16. Serve with a fresh salad and half a cup of cooked legumes per person.
    Note: this is not a ‘weight loss’ friendly meal.