Creamy Sun-Dried Tomato Penne + Braised Broccoli

• 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)

Directions:

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.