Creamy Sun-Dried Tomato Penne + Braised Broccoli

Creamy Sun-Dried Tomato Penne with Braised Broccoli

Serves: 4


Sun-dried Tomato Cream:

  • 1/4 cup sun-dried tomatoes (not the oil-packed kind)
  • 3/4 raw cashews
  • 1 1/2 cups vegetable broth

Everything Else:

  • 8 oz whole wheat penne
  • 1 tbs olive oil
  • 1 medium red onion, quartered and thinly sliced
  • 1/2 tsp salt, plus more to taste
  • 2 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes (not the oil-packed kind)
  • 1/2 cup vegetable broth
  • 1/3 cup dry red wine
  • freshly ground black pepper
  • 4 cups broccoli florets, cut into bite-size pieces
  • 1/2 cup loosely packed fresh basil (approx. 15 leaves), cut into a chiffonade
  • 1/2 cup of parmesan, topping (optional)


Sun-dried Tomato Cream:

  1. Add the sun-dried tomatoes, cashews and broth to a high powered blender and blend until smooth.

Everything Else:

  1. Bring a salted pot of water to a boil and cook the penne as directed on the box.
  2. Save 1 cup of the pasta water just before draining the pasta.
  3. Preheat a medium size pot over medium heat and add the oil.  Saute the onion in the oil with 1/4 tsp salt for approx. 3-4 minutes, until translucent.
  4. Add the garlic and saute for 30 seconds.
  5. Add the sun-dried tomatoes, broth, wine, 1/2 tsp salt, and pepper, cover the pot and turn the heat up to bring it to a boil.
  6. As soon as it starts to boil, add the broccoli and cover the pot.
  7. Cook for 5 minutes (no need to stir).
  8. Once the broccoli is cooked, pour in the sun-dried tomato cream and stir in the basil.  Let thicken for 5 minutes, stirring occasionally.
  9. If you need to thin the sauce, add up to 1 cup of the pasta water, a little at a time.
  10. Add in the pasta, stir, top with parmesan, and serve immediately.

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