Creamy Tomato Pasta with Broccoli
Ingredients
- 1/2 lb. pasta
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 pint grape tomatoes, halved
- 3 large garlic cloves
- 1 medium head broccoli (cut into small florets)
- 2 tbsp water
- 1/4 cup tomato paste
- 1/4 cup (canned) crushed tomatoes
- 1/4 cup (marinated type) sun-dried tomatoes, sliced and drained
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 7.5 oz. full-fat coconut milk
- Black pepper, for serving
Preparation
Cook the pasta according to the package directions in salted water until just al dente, then drain.
Meanwhile, preheat a large pan on medium heat.
Finely chop the onion and add it to the pan with the olive oil and kosher salt.
Cook for 5 to 7 minutes until softened; during this time, halve the tomatoes, mince the garlic, and cut the broccoli.
Add the tomatoes, garlic, and broccoli to the pan with 2 tablespoons of water, stir, cover, and cook for 3 to 4 minutes or until broccoli is just about fork tender.
Add the remaining ingredients and the cooked pasta, stir, and cook together for a couple of minutes until broccoli is tender, then top with black pepper.
Notes
This is a simple and cozy vegan pasta dish with delicious additions of sun-dried tomatoes and broccoli.
