This yummy vegan dish is perfect for a holiday lunch, or a great alternative to a traditional holiday meal.  This bowtie pasta dish is ready in under 30 minutes!

Bowties with Tomato-Rosemary Currant Sauce

Ingredients:

1 tablespoon olive or canola oil
1 cup diced onion
1 tablespoon honey
1 can (28-ounces) diced tomatoes, undrained
1/2 cup Sun-Maid Zante Currants
2 to 4 tablespoons red wine
1-1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
1 package (12-ounces) bowtie or penne pasta, uncooked
4 cups small broccoli florets
Galaxy Foods Parmesan Soy Vegan Grated Topping

Directions:

Heat oil in a wide skillet over medium heat.

1. Add onions and cook 10 minutes, stirring often until very soft and golden brown. 
2. Stir in honey.  
3. Add tomatoes with juice, currants, 2 tablespoons wine and rosemary. 
4. Bring to a boil, reduce heat and simmer covered for 10 minutes or until sauce is thickened (remove lid if needed to reduce liquid). 
5. Add remaining 2 tablespoons wine if desired for flavor.
6. Meanwhile, cookpasta according to package directions, adding broccoli during last 2 minutes of cooktime. 
7. Drain water. 
8. Serve sauce over pasta and broccoli and garnish with soy parmesan topping.

Makes 6 servings.

Nutrients per Serving: Calories 340; Protein 10g; Fat 3.5g (Sat. Fat .5g); Carbohydrate 67g; Dietary Fiber 6g; Cholesterol 0mg; Sodium 190mg

Get more vegan holiday recipes! >>