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

4.73 from 11 votes

A hearty pasta tossing whole grain penne and tender broccoli with a sweet-savory tomato sauce loaded with toasted walnuts and raisins.

Print Pin Save Saved!

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

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.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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.

More Vegan Pasta Recipes

• Hearty Vegan Pasta Recipes
• Broccoli and Cauliflower Recipes

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

One evening a while back, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I set down a recipe for it, and have followed it many times since. Serve with a salad of fresh greens and tomatoes (toss in some beans and chickpeas for extra protein), fresh bread, and your favorite wine. Photos by Evan Atlas.

[Read more...]