Totally Vegan, Totally Delicious

How about a vegan recipe this week? This recipe has heart-healthy walnuts, lycopene-rich tomatoes, and fiber-filled, cholesterol-lowering broccoli.

But if that’s not enough to entice you, this comforting pasta dish is truly yummy. Who would’ve known that raisins would turn into sweet little bites of flavor and be wonderful in pasta sauce? The very best part is that the whole thing comes together quickly, so it makes an easy weeknight meal.

Broccoli Pasta with Tomatoes, Walnuts, and Raisins

Recipe adapted from Vegan on the Cheap by Robin Robertson

1 lb broccoli, cut into florets

1 lb penne

3-4 garlic cloves, chopped

1/3 cup toasted walnuts, chopped

1/3 cup raisins
1/4 cup Italian parsley, minced

1 teaspoon dried basil

1 teaspoon dried marjoram

1 14.5-oz can diced tomatoes

1 14.5- or 32-oz can crushed tomatoes

1/2 teaspoon sugar

Steam the broccoli until tender, four or five minutes. Rinse under cold water to stop the cooking process. Set aside.

Follow the package directions to boil the penne until al dente.

Cook the garlic in a little olive oil in a preheated skillet for about one minute. Add the walnuts, raisins, parsley, basil, and marjoram. Stir in the tomatoes and the sugar. Salt and pepper to taste. Simmer the sauce until the liquid is slightly reduced. Add the broccoli and heat through.

Add the cooked, drained pasta to the sauce, tossing gently to combine.

References

Robertson, Robin. Vegan on the Cheap. New Jersey: John Wiley & Sons, Inc., 2010.