Cookbook Sneak Peek: Sun-Dried Tomato Penne with Broccoli

This Sun-Dried Tomato Penne with Broccoli is the first sneak peek recipe I am sharing from my upcoming cookbook, 15-Minute Vegan Meals!

The cookbook contains 60 recipes that are fast, simple, and so delicious. It’s available for pre-order now and is launching at the end of April! You’ll find amazing soups and salads, pastas and curries, and more. You can check out more about my cookbook here!

This penne is creamy and satisfying, and is sure to become a favorite. The combination of sun-dried tomatoes and broccoli is epic in this dish, and the cream sauce is super flavorful but quick to make as well.

I’ll be sharing a couple other recipes from the cookbook in the coming weeks! If you try this recipe, I would love to see it. You can leave a star rating here and comment/tag me on Instagram @janetsmunchmeals. Thanks so much for your continued support and encouragement, during this incredibly exciting time!

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5 from 10 votes

Sun-Dried Tomato Penne with Broccoli

This Sun-Dried Tomato Penne with Broccoli is the first sneak peek recipe I am sharing from my upcoming cookbook, 15-Minute Vegan Meals!

Total Time15 mins

Keyword: broccoli, Pasta, penne, sun dried tomatoes

Servings: 4 people

Ingredients

• 8 oz (226 g) penne pasta
• 3 cups (273 g) broccoli florets, cut small
• 3/4 cup (180 ml) water
• 2 tbsp (28 g) plant-based butter
• 2 tbsp (16 g) flour
• 2 cups (480 g) plain, unsweetened oat milk
• 1/2 cup (120 ml) full-fat coconut milk canned
• 1 1/4 tsp (7g) kosher salt
• 1 tsp black pepper
• 1 1/2 tsp kosher salt
• 1 1/2 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 cup (28 g) plant-based shredded cheddar
• 1/4 cup (28 g) plant-based shredded mozzarella
• 1 tsp Dijon mustard
• 2 tbsp (10 g) nutritional yeast
• 1 tbsp (4 g) fresh parsley
• 1/4 cup (57 g) sliced sun-dried tomatoes packed in oil drained
• Red chili flakes for serving

Instructions

• To make the pasta, fill a large pot with 2 inches (5 cm) of water, enough to fully submerge the pasta, cover, and bring to a boil. Once it’s boiling, add the pasta, cover, and bring to a boil again. Once it’s boiling, you can remove the lid and continue to cook until al dente, according to the package directions. Drain the pasta.
• Cook the broccoli florets by adding them to a large pan along with the water, then cover and bring to a boil. Reduce the heat and let the broccoli cook until it’s bright green and fork tender, 8 to 10 minutes depending on the size.
• Meanwhile, prepare the sauce. Place a medium-sized saucepan over medium heat and add the butter. When the butter melts, add the flour and whisk until combined. Then slowly drizzle in the oat milk, whisking constantly as you pour. Add the coconut milk, salt, pepper, garlic powder, and onion powder. Stir and let the sauce continue to cook for 1 to 2 minutes to reach a simmer, then stir in the plant-based cheddar and mozzarella. Let the sauce cook for 1 to 2 minutes as the cheese melts, then whisk in the mustard and nutritional yeast.
• Finely chop the fresh parsley. Combine the cooked pasta with the sauce, sun-dried tomatoes, broccoli, and fresh parsley. Serve topped with red chili flakes.