Vegan Broccoli & Sun-Dried Tomato Pasta

🥘 Ingredients

• black pepper
  ¼ tsp
• broccoli
  5 oz
• cooking oil
  1 tbsp
• crushed tomatoes
  8 oz
• garlic powder
  ½ tsp
• italian seasoning
  1 tsp
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• parsley
  2 tbsp
• penne pasta
  4 oz
• salt
  ½ tsp
• shallot
  1 unit
• sugar
  1 tsp
• sun-dried tomatoes
  2 tbsp
• water
  ½ cup
• zucchini
  10 oz

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli florets 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: 5 oz, shallot: 1 unit, zucchini: 10 oz, sun-dried tomatoes: 2 tbsp, parsley: 2 tbsp
2. 

   2

   Toss broccoli and shallot on a baking sheet with a drizzle of cooking oil , italian seasoning , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 12 minutes .

   cooking oil: 1 tbsp, italian seasoning: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve ½ cup pasta cooking water as water , then drain. While pasta cooks, heat a drizzle of cooking 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 . Add sun-dried tomatoes and cook, stirring frequently, until softened ⏱️ 2 minutes more.

   penne pasta: 4 oz, water: ½ cup, garlic powder: ½ tsp
4. 

   4

   Stir crushed tomatoes , mushroom stock concentrate , reserved pasta cooking water, sugar , 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 .

   crushed tomatoes: 8 oz, mushroom stock concentrate: 1 unit, sugar: 1 tsp
5. 

   5

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

   olive oil: 2 tbsp
6. 

   6

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