• 3 cups penne pasta uncooked
  • 2 tbsp oil
  • 2 cups fresh gluten seitan* or mushrooms torn into ½-inch bites
  • 1/2 cup chopped tempeh bacon
  • 2 tsp garlic chopped
  • 2 cups Roma tomatoes chopped
  • 2 1/2 cups marinara
  • 1 cup cream
  • 1/4 cup vegan Parmesan cheese, divided I like Follow Your Heart
  • 3 tbsp parsley chopped
  • 2 cups whole baby spinach leaves
  • 1 ¼ tsp sea salt
  • ½ tsp black pepper
  • 1 cup Violife mozzarella or Colby cheese


  • Bring a pot with salted water and some oil to a boil for the pasta. Add pasta and cook according to package directions until al dente. Rinse and drain pasta, toss with a tablespoon of oil and set aside.
  • Heat a pot to med-high, add in the seitan (or chopped mushrooms if you are using) and cook for 2 minutes. Add in the garlic and cook until garlic is fragrant and slightly golden. Add in bacon and chopped tomatoes, and cook for another 5 minutes or until tomatoes start to soften and break down into sauce.
  • Add in the marinara and cream, season with half of the Parmesan cheese, salt pepper, and 2 tablespoons of the parsley. Then add in spinach. Cook until spinach wilts. After the spinach wilts pour the entire mixture into a banking pan, top with the cheese and put in the oven for 10 minutes or until pasta bubbles in the middle. Remove from oven and top with remaining Parmesan and parsley. Serve with salad and garlic bread.
  • *Cooks note: I like to use Blackbird Seitan here the original or you can find fresh gluten seitan in your local Asian markets. Also, if you are gluten-free, use portabellas instead of fresh gluten and gluten-free pasta.