Bowties with tomato-rosemary currant sauce

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

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

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:

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

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