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Vegan Broccoli & Sun-Dried Tomato Pasta

with Zucchini, Shallot & Fresh Parsley

Vegan Broccoli & Sun-Dried Tomato Pasta

A vibrant vegan pasta tossed with tender broccoli, sweet sun-dried tomatoes, zucchini, shallot, and fresh parsley for a bright, savory, plant-based dinner.

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Ingredients

For 2 servings

  • 8 ounce Broccoli Florets
  • 13.76 unit ounce Crushed Tomatoes
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Italian Seasoning
  • 1 unit Mushroom Stock Concentrate
  • ¼ ounce Parsley
  • 6 ounce Penne Pasta
  • 1 unit Shallot
  • 1.5 ounce Sun-Dried Tomatoes
  • 1 unit Zucchini

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • 2 teaspoon Olive Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Vegan Broccoli & Sun-Dried Tomato Pasta
American
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories610
Protein22g
Carbs108g
Fat12g
Tags:
VeganCalorie SmartFiber SmartNew
⚠️Allergens:
🌾Wheat

Swaps and substitutions

For gluten-free, swap the wheat pasta for a gluten-free penne or rotini. If you want a milder flavor, use less sun-dried tomato and add extra zucchini or broccoli for more vegetable volume.

What to serve with it

Serve with a crisp green salad or roasted asparagus to add freshness and contrast. Garlic bread or a warm crusty loaf works well for soaking up the tomatoy sauce.

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