Quick Sun-Dried Tomato and Broccoli Penne
Prep time
Cook time
Total time
Recipe adapted from the Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious by Laura Theodore. The version I’ve done is free of the top eight allergens!
Serves: 2 servings
  • 2 Ounces Sun-Dried Tomatoes Packed in Oil, mostly drained and chopped (about ⅓ cup of chopped sun-dried tomatoes, I used Bella Sun Luci in Extra-Virgin Olive Oil with Herbs)
  • 8 Ounces Broccoli, cut into small florets (one medium-sized broccoli crown)
  • 4 Ounces Penne Pasta (I used Trader Joe’s Gluten-Free Corn Pasta)
  • 1 Teaspoon Extra-Virgin Olive Oil
  • 1 Teaspoon Balsamic Vinegar, optional
  • 1 Garlic Clove, crushed
  • ½ Teaspoon Dried Basil or 2 Large Basil Leaves, thinly sliced (I was out of the fresh stuff)
  • ¼ to ½ Teaspoon Salt, to taste (I used the full ½ teaspoon)
  • ⅛ Teaspoon Ground Pepper
  • 2 Teaspoons Flaxseeds, ground in your spice grinder (or about 1 tablespoon flaxmeal)
  1. Boil pasta adding the broccoli to the water when the pasta has 3 to 5 minutes left to cook (the corn pasta takes 15 minutes (the package is incorrect), so I add the broccoli when 4 minutes remain – that equals perfect doneness for me).
  2. While that is cooking, place the remaining ingredients in a large bowl, and stir to combine.
  3. When the pasta and broccoli are finished, drain thoroughly, then add them to the large bowl, tossing them with the other ingredients to evenly coat.
  4. Add more salt, pepper, or oil to taste, if desired.
Diet type: Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Sugar free, Low fat
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sun-dried-tomato-broccoli-penne