Vegan Broccoli & Sun-Dried Tomato Pasta

🥘 Ingredients

• Italian seasoning
  1 tbsp
• black pepper
  1 tsp
• broccoli
  1 lb
• cooking oil
  1 tbsp
• crushed tomatoes
  2 unit
• garlic powder
  2 tsp
• mushroom stock concentrate
  2 unit
• olive oil
  2 tsp
• parsley
  ½ oz
• penne pasta
  12 oz
• salt
  1 tsp
• shallot
  2 unit
• sugar
  1 tsp
• sun-dried tomatoes
  3 oz
• zucchini
  2 unit

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut shallot into ½-inch-thick wedges. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Finely chop sun-dried tomatoes . Roughly chop parsley .

   broccoli: 1 lb, shallot: 2 unit, zucchini: 2 unit, sun-dried tomatoes: 3 oz, parsley: ½ oz
2. 

   2

   Toss broccoli and shallot on a baking sheet with a drizzle of cooking oil , 1 tsp Italian seasoning (2 tsp for 4 servings), salt , and black pepper . (Be sure to measure the Italian Seasoning.) Roast on top rack until browned and tender, ⏱️ 12 minutes to ⏱️ 15 minutes .

   cooking oil: 1 tbsp, Italian seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain. While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add zucchini and garlic powder ; cook, stirring occasionally, until zucchini is lightly browned and softened, ⏱️ 3 minutes to ⏱️ 5 minutes . Add sun-dried tomatoes and cook, stirring frequently, until softened, ⏱️ 2 minutes to ⏱️ 3 minutes more.

   penne pasta: 12 oz, garlic powder: 2 tsp
4. 

   4

   Stir crushed tomatoes , mushroom stock concentrate , ¼ cup reserved pasta cooking water (½ cup for 4 servings), sugar (2 tsp for 4), and a pinch of salt and pepper into pan with zucchini. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until flavors meld, ⏱️ 1 minutes to ⏱️ 3 minutes .

   crushed tomatoes: 2 unit, mushroom stock concentrate: 2 unit, sugar: 1 tsp
5. 

   5

   Add drained penne and a large drizzle of olive oil to pan with sauce. Toss to combine; season with salt and pepper to taste. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.

   olive oil: 2 tsp
6. 

   6

   Divide pasta between bowls. Top with broccoli and shallot. Garnish with parsley and serve.