This pasta dish is loaded with contrasting flavors and textures - sweet raisins, toasted walnuts, and juicy tomatoes tossed with tender broccoli and whole grain penne. Broccoli brings calcium and vitamin C to the mix, while the walnuts add a good source of alpha-linolenic acid, an essential omega-3 fatty acid. It's a simple weeknight pasta that still feels a little special, especially with that sweet-savory combination of raisins and tomatoes running through it.
Recipe adapted from Vegan on the Cheap* by Robin Robertson © 2011, published by John Wiley & Sons. Reprinted with permission. Photos by Evan Atlas.
Key Ingredients & Substitutions
- Broccoli - cut into bite-sized pieces and florets, then blanched just until tender so it keeps some bite once it's tossed with the hot pasta and sauce.
- Whole grain penne - adds fiber and a nuttier flavor that pairs well with the walnuts, but any short pasta shape works if that's what's in your pantry.
- Walnuts - toasted walnut pieces add crunch and richness. If you're not a fan, the recipe's own suggested variation is to swap in toasted pine nuts instead.
- Raisins - these bring a little natural sweetness that balances the acidity of the tomatoes. Golden raisins or chopped dried figs work as substitutes if you want to change things up.
- Diced and crushed tomatoes - using both a diced tomato base and a can of crushed tomatoes gives the sauce good texture without needing to cook it down for very long.
Helpful Tips
- Blanch the broccoli separately from the pasta and shock it under cold water right away - this stops the cooking and keeps the broccoli bright green instead of turning it olive-drab.
- Toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the dish. It only takes a couple of minutes and makes a noticeable difference in flavor.
- Don't overcook the sauce once the tomatoes go in - you just want the liquid to reduce slightly so it clings to the pasta rather than pooling in the bowl.
- Save a little pasta cooking water before draining; a splash stirred in at the end can loosen the sauce if it's thickened more than you'd like.
Variations
As the original recipe suggests, toasted pine nuts make a great substitute for the walnuts if you'd like a milder, buttery flavor. You can also stir in a handful of baby spinach or arugula at the very end for extra greens, or add a pinch of red pepper flakes if you like a little heat with the sweetness of the raisins.
Serving Ideas
This pasta is filling enough to serve on its own, but a simple green salad or a slice of crusty bread rounds out the meal nicely. It also makes a great side dish alongside roasted root vegetables if you want to build out a larger spread.
Storing & Freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the pasta has soaked up most of the sauce. This dish freezes reasonably well for up to 2 months, though the broccoli will soften somewhat upon thawing and reheating.
Recipe
Penne and Broccoli with Tomatoes, Walnuts, and Raisins
Ingredients
- 1 pound broccoli cut into 1-inch pieces and florets
- 8-10 ounces penne pasta preferably whole grain
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ⅓ cup toasted walnut pieces
- ⅓ cup raisins
- ¼ cup fresh minced parsley
- ¼ cup sliced fresh basil leaves or 1 teaspoon dried
- Salt and freshly ground black pepper
- 2 cups diced ripe tomatoes or one 14-ounce can diced tomatoes, undrained
- 14 ounce can crushed tomatoes
- ¼ teaspoon natural granulated sugar
Instructions
- Steam or blanch the broccoli until just tender, 4 to 5 minutes. Drain, run under cold water to stop the cooking process, and set aside.
- In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
- While the pasta is cooking, heat the oil in a large skillet or stir-fry pan over medium heat. Add the garlic and cook until softened and fragrant, about 1 minute.
- Add the walnuts, raisins, parsley, basil, and salt and pepper to taste. Stir in the diced tomatoes, crushed tomatoes, and sugar and simmer until the liquid reduces slightly. Add the reserved broccoli and toss to heat through.
- When the pasta is cooked, drain it well and add to the broccoli mixture in the pan. Toss gently to combine; serve hot.
Frequently Asked Questions
Can I make this ahead of time?
You can make the sauce and blanch the broccoli up to a day ahead, then store them separately in the refrigerator. Cook the pasta fresh and toss everything together just before serving, since pasta dishes like this one are best right after the components are combined.
What can I use instead of raisins?
Golden raisins, currants, or chopped dried apricots all work well if you want to swap out the dark raisins. If you'd rather skip the sweet element entirely, you can leave them out - the dish will simply taste a bit more savory and tomato-forward.
Robin Robertson is the author of numerous cookbooks, including Fresh from the Vegetarian Slow Cooker* and many other titles. Visit Robin at Global Vegan Kitchen.
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