---
title: "Vegan Broccoli & Sun-Dried Tomato Pasta"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-broccoli-sun-dried-tomato-pasta-63fe3918fe58f1966d02aded
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
tags:
  - New
  - Vegan
  - Calorie Smart
  - Veggie
  - Sodium Smart
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it bland; others enjoyed the veggie-packed taste. Consider adding extra herbs or garlic for more depth.
  - theme: Ease of prep
    text: Quick and simple to make, though a few found it tricky or time-consuming. Roasting veggies separately adds flavor.
nutrition:
  calories: 630
  protein: 18
  fat: 14
  saturated fat: 2
  carbohydrates: 103
  sugar: 27
  fiber: 11
  sodium: 660
  potassium: 1840
  calcium: 130
  iron: 5
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Tomato/vegan-broccoli-sun-dried-tomato-pasta.avif"
---
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{16%oz} into bite-size pieces if necessary. Halve, peel, and cut @shallot{2%unit} into ½-inch-thick wedges. Trim and quarter @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick pieces. Finely chop @sun-dried tomatoes{3%oz}. Roughly chop @parsley{½%oz}.

Toss broccoli and shallot on a #baking sheet{} with a drizzle of @cooking oil{3%tsp}, 1 tsp @Italian seasoning{1%tbsp} (2 tsp for 4 servings), @salt{1%tsp}, and @black pepper{1%tsp}. (Be sure to measure the Italian Seasoning.)
Roast on top rack until browned and tender, ~{12%minutes} to ~{15%minutes}.

Once water is boiling, add @penne pasta{12%oz} to pot. Cook, stirring occasionally, until al dente, ~{9%minutes} to ~{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{2%tsp}; cook, stirring occasionally, until zucchini is lightly browned and softened, ~{3%minutes} to ~{5%minutes}.
Add sun-dried tomatoes and cook, stirring frequently, until softened, ~{2%minutes} to ~{3%minutes} more.

Stir @crushed tomatoes{2%unit}, @mushroom stock concentrate{2%unit}, ¼ cup reserved pasta cooking water (½ cup for 4 servings), @sugar{1%tsp} (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%minutes} to ~{3%minutes}.

Add drained penne and a large drizzle of @olive oil{2%tsp} 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.