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Bowties with tomato-rosemary currant sauce

Alison Luther is writer, marketer and owner of Luther Creative which helps companies develop their brand and marketing strategies to strengthen their presence among online consumers.Previously, Alison served as Director of Public Relatio...

Go vegan for the holidays

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!

Go vegan for the holidays

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


  • 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


  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.

More vegan recipes

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