15 Minute Sun-Dried Tomato and Broccoli Pasta

The term “quick and easy” is music to my ears, especially in the kitchen. So recipes like ones from the Jazzy Vegetarian, Laura Theodore, are always inspirational. She takes a big step back from the elaborate and sometimes quite strange dishes that vegan chefs strive to create. Her focus is simple, flavorful cuisine that you can enjoy every day. Like this 15 minute sun-dried tomato and broccoli pasta.

15 Minute Sun-Dried Tomato and Broccoli Pasta

This recipe was easy to adapt to my pantry and personal tastes. And I was pleased it uses sun-dried tomatoes. I’m in love with the Bella Sun Luci line of sun-dried tomato products, and jump at any excuse to use them!

Laura didn’t specify the amount of salt and pepper used in this sun-dried tomato and broccoli pasta, which admittedly, is a pet peeve of mine. When authors say “season to taste,” I have no idea if they’re thinking a pinch or a teaspoon. At least general ballpark guidance is helpful! I used 1/2 teaspoon of salt. This might seem like a bit, but the recipe is void of salty cheese and the other ingredients are close to salt-free. That said, I would start with 1/4 teaspoon of salt in this broccoli penne and then add more as needed.

Also, the version in the book uses wheat germ. I substituted flaxseeds, which turned out delightful. You could sub ground nuts (pine nuts would be ideal), or omit them.

Special Diet Nots: Sun-Dried Tomato & Broccoli Pasta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Alisa Fleming

15 Minute Sun-Dried Tomato & Broccoli Pasta

5 from 1 vote

This simple, delicious penne recipe is adapted from the Jazzy Vegetarian by Laura Theodore. The version I’ve done is free of the top eight allergens! For a heftier dish, toss in some chickpeas or cannelini beans, or use a lentil pasta.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Entree

Cuisine: Italian

Calories: 283

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 ounces penne pasta gluten-free, if needed
• 8 ounces broccoli cut into small florets (1 medium broccoli crown)
• ⅓ cup chopped sun-dried tomatoes packed in oil, mostly drained
• 1 tablespoon ground flaxseed / flaxmeal
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon balsamic vinegar optional
• 1 garlic clove crushed
• 2 large basil leaves thinly sliced, or ½ teaspoon dried basil
• ¼ to ½ teaspoon salt to taste
• ⅛ teaspoon ground pepper

Method

 

1. Cook the pasta according to the package directions, but add the broccoli to the boiling water when the pasta has about 3 to 4 minutes left to cook.
2. In a large bowl, stir together the sun-dried tomatoes, flaxmeal, oil, vinegar, garlic, basil, salt, and pepper. Add the cooked pasta and broccoli, and toss to evenly coat.
3. Add more salt, pepper, or oil to taste, if desired.

Nutrition

Serving: 1/2 recipeCalories: 283kcalCarbohydrates: 44.5gProtein: 11.4gFat: 7.7gSaturated Fat: 1gSodium: 393mgFiber: 5.1gSugar: 2g

Notes

Diet type: Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Sugar free, Low fat

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