This pasta dish is so tangy, zingy, and uniquely delicious. The fresh mushrooms are marinated in an orange juice marinade, then cooked with tomatoes and fresh basil to make the sauce that goes over penne pasta. I love this recipe! I’m so excited to share it with you. It is a marinade that is turned into a sauce. You will love this easy to make Orange Marinated Mushrooms in Tomato Basil Sauce over Penne Pasta. It’s perfect for dinner plus easy enough to make any day of the week or excellent for a special meal.
This website uses affiliate links. Please see the disclaimer in the top bar menu and sidebar. This post is sponsored by Lang’s Chocolates using Keystone Pantry Allulose. I received free product to use in this post as part of a food blogger challenge contest. All opinions are 100% my own.
There is a lot of downtime while making this tasty recipe which is great for busy moms making dinner. I find whether I’m dealing with kids while preparing it or making it before heading out for evening events, I can handle making this due to large chunks of time that don’t involve my active participation.
You will love this vegetarian recipe because it’s bursting with flavor! I love that I get to share it with you. It’s really so good! A favorite at my house. It is divine with a glass of wine too if that works out for you;)
I love the marinated mushrooms and always snag out a few to snack on before I toss them into the frying pan! They are good.
The 12 Ingredients for Orange Marinated Mushrooms in Tomato Basil Sauce over Penne Pasta
Please scroll down to easily print this scrumptious recipe.
There are five ingredients for the marinade and they include:
- apple cider vinegar
- orange juice (100% orange juice, pulp free, not from concentrate)
- Keystone Pantry Allulose (a natural rare sugar, see below for more information)
- garlic salt with parsley
- olive oil
The remaining ingredients include:
- fresh mushrooms
- can of diced tomatoes
- fresh basil
- grated Parmesan cheese
- pine nuts
- penne pasta
How to make this entree:
The marinade is made separately in a bowl and poured over the sliced mushrooms and diced onions. The vegetables are marinated for 30 minutes before an undrained can of diced tomatoes is added to the bowl. Stir well. Next, transfer all ingredients to a frying pan with 1 Tbsp. of heated olive oil to make the sauce. The sauce is cooked for 25 minutes where the fresh basil leaves are added in the last five minutes of the cooking time. The pasta should be cooked according to the directions on the package while the sauce is cooking.
Parmesan cheese and pine nuts are sprinkled over the top of each plate just prior to serving.
This is a meatless dish, but any cooked meat could easily be added to the sauce or on top of the sauce.
What is Keystone Pantry Allulose?
This ingredient is used in the marinade part of this recipe.
Keystone Pantry Allulose is a natural rare sugar sweetener that is Non-GMO, gluten-free, and vegan-friendly. It is not metabolized by the body but expelled from the body via the kidneys. The body does not recognize it as a carbohydrate so it isn’t used to produce fat or for calories. This is a natural product produced from corn, potatoes, peas, and others. It is found naturally in foods such as wheat, dates, raisins, and figs.
It has zero net carbs so it has 95% fewer calories than table sugar, less than 1 calorie per teaspoon. Yay! I like that! Plus, it has a low glycemic index so it doesn’t spike blood sugar levels and insulin levels. This makes it a healthier alternative to regular table sugar (sucrose). I love this product because I can get sweetness without the calories of sugar!
It can be used as a substitute for sugar in recipes. It is slightly less sweet than sugar and browns faster which may result in shorter baking times for recipes (or need a reduction the temperature).
The FDA does call it a carbohydrate, but the true carbohydrate is 10% of the label value because of how the body does not metabolize it.
***This product is perfect for Keto, Paleo, and Vegan diets. It isn’t a sugar alcohol. It can be used in place of sugar and corn syrup.
I would like to inform you that there have been a few digestive troubles (gas, bloating) for some with the use of this product but they are not common (reports are low) and appear in people with sensitivities. When consumed in moderate amounts with water, the digestive issues are minimized. My family did not experience any GI issues when consuming this product. For more information on this, please visit their website at Lang’s Chocolates.
Visit Lang’s Chocolates at:
Visit Lang’s Chocolates to purchase Keystone Pantry Allulose and their other products.
A Homemade Sauce with Fresh Veggies Full of Zing!
The orange juice and Keystone Pantry Allulose give this sauce its sweetness. I love the tangy zing both the orange juice and the apple cider vinegar bring to this marinated veggie sauce. The fresh basil adds a delicious flavor and the pine nuts give a nice bit of crunch. It’s truly delicious. I truly hope you enjoy this recipe! It’s best when eaten fresh, but still yummy as a leftover too.
Looking for more pasta dish recipes using vegetables? Check out this yummy recipe for Homemade Tomato Squash Pasta Sauce
Looking for a meal for your split table diet family where you need a meatless and meat-portion from one recipe? Hybrid Recipe Potato Dumpling Soup for Vegetarians and Meat-Lovers: 2 Crockppot Recipe
Copyright ©2018 Julie Hoag. All Rights Reserved.
Orange Marinated Mushrooms in Tomato Basil Sauce over Penne Pasta
- 16 ounces mushrooms, fresh sliced
- 1/3 cup onion diced
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Keystone Pantry Allulose
- 1 teaspoon Keystone Pantry Allulose
- 1/3 cup orange juice
- 1 teaspoon garlic salt with parsely
- 1/4 cup olive oil for marinade
- 14.5 ounces tomato, can of diced undrained
- 1/4 cup basil leaves, fresh torn into pieces
- 12 ounces penne pasta
- 1/4 cup Parmesan cheese
- 1/3 cup pine nuts
- 1 Tablespoon olive oil for frying pan
- Slice 16 ounces of fresh mushrooms and add them to a large bowl. Add 1/3 c. diced onion to the bowl.
- To make the marinade, combine the following in a bowl: 2 Tbsp. apple cider vinegar, 1 Tbsp. + 1 tsp. Keystone Pantry Allulose, 1/3 c. orange juice, 1 tsp. garlic salt with parsley, and 1/4 c. olive oil. Stir well to dissolve all ingredients. Stir at least once during marinating time. Pour over the mushrooms and onions and stir well to coat vegetables in the marinade. Cover the bowl with wrap and allow to marinate on the counter for about 30 minutes.
- Add one 14.5 ounces can of diced tomatoes, undrained, to the marinated vegetables. Stir and our all ingredients into a heated frying pan with 1 Tbsp. olive oil spread across it.
- Bring sauce to a boil and continue to boil cooking it for 25 minutes, adding in the 1/4 c. fresh basil leaves in the last five minutes. While the sauce is cooking, prepare the pasta by cooking 12 oz. penne pasta according to the directions on the package.
- Add pasta to plates and top with sauce. Sprinkle with grated Parmesan cheese and pine nuts prior to serving.