Vegan Broccoli & Sun-Dried Tomato Pasta
with Zucchini, Shallot & Fresh Parsley
- Wheat
Spotlight on all the vegans and veggie-lovers in the house—it’s pasta night! This garden-inspired meal is so flavorful and satisfying, you’ll wonder why all pasta isn’t topped with a bevy of delicious produce. Our spin on classic penne with tomato sauce is studded with garlicky zucchini and umami-rich sun-dried tomatoes. Top your bowl with a savory pile of oven-roasted broccoli and caramelized shallot, and sprinkle with chopped fresh parsley for an herbaceous touch.
Ingredients
1 unit
Zucchini
8 ounce
Broccoli
1 unit
Crushed Tomatoes
6 ounce
Penne Pasta
(Contains: Wheat)
1 tablespoon
Italian Seasoning
1 unit
Mushroom Stock Concentrate
1.5 ounce
Sun-Dried Tomatoes
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 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.
• Toss broccoli and shallot on a baking sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning.) • Roast on top rack until browned and tender, 12-15 minutes.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 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, 3-5 minutes. • Add sun-dried tomatoes and cook, stirring frequently, until softened, 2-3 minutes more.
• Stir crushed tomatoes, stock concentrate, ¼ cup reserved pasta cooking water (½ cup for 4 servings), 1 tsp 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, 1-3 minutes.
• 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.
• Divide pasta between bowls. Top with broccoli and shallot. Garnish with parsley and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; others enjoyed the veggie-packed taste. Consider adding extra herbs or garlic for more depth 🌿.
- Ease of prep: Quick and simple to make, though a few found it tricky or time-consuming. Roasting veggies separately adds flavor.
- Suggestions: Try sautéing all veggies together instead of roasting separately. Add nutritional yeast or plant-based protein for more oomph.
- Portions: Generous servings; many had leftovers. Some felt the pasta-to-veggie ratio favored too much pasta.
- Texture: Roasted broccoli added nice flavor, but some found its texture odd in red sauce pasta.
Reviews from our home cooks
Please make more recipes like this. I love pasta, but am lactose intolerant and almost all your pasta dishes have so much lactose in them. This one loaded with vegetables (3 different ones!), no lactose, super filling and absolutely delicious.
Absolutely loved this dish! Only change we made was we steamed our broccoli and sauteed the shallots with the zucchini. Turned out amazing!
Easy and delicious! We cut up the shallots into small pieces rather than leaving as strips. The sauce was perfection.
Very light. I split it 3 ways for leftovers. I prefer meat/chicken dishes but this is a great way to eat broccoli and go vegetarian for a day. Nice summer dish.
This was so delicious, I was shocked! Such a simple dish but it is my favorite thus far.
The broccoli, shallot and pasta alone were great. The tomato sauce had a little too much texture and it was just too tomatoey for my liking. The mushy zucchini didn't help, either (mushy zucc was probably a user error). I had to eat it really fast or else the texture would have become too much and I'd have wasted more than I'd like.
We don't use salt, so this recipe didn't have as much flavor as I would have liked. It was good to learn about using sun-dried and canned tomatoes to make a pasta sauce. Definitely a healthy recipe, but needed a little more to it.
This dish had so much potential but I don't think I executed it properly. It was a lot of food so easily split into 5 plates. I think more sugar to balance the acidity of the tomatoes would've helped. There was just something missing that I can't quite put my finger on.
I would recommend putting the broccoli, zucchini, and onion in a pan to sauté together rather than in the oven for the broccoli and onion. I would also recommend adding cheese (though I know this is a vegan dish right now).
Not enough flavor. Needed more seasoning for the sauce and better sundried tomatoes. Also, the broccoli was way too done (almost burnt) at 7 minutes roasting at 450 as per instructions. There really was nothing I liked "best".
