About this recipe:A deliciously smooth pesto-like pasta sauce made with sautéed red peppers, onions and almonds, tossed with freshly cooked pasta.
4 tablespoons olive oil, divided
1 large onion, chopped
2 cloves garlic, minced
2 red peppers, chopped
30g (1 oz) almonds
1 dessertspoon balsamic vinegar
1/2 teaspoon salt
freshly ground black pepper
pinch dried crushed chillies
375g (13 oz) broccoli florets
1 (500g) pack penne pasta
30g (1 oz) Parmesan cheese, grated
handful fresh basil leaves, cut into thin strips
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Heat 2 tablespoons of the olive oil over medium heat in a large frying pan. Add the onions and sauté for about 5 minutes until softened, stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook, stirring often for 15 minutes.
In a food processor or blender, finely chop the almonds. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a purée. Add the salt, black pepper and chillies. Blend briefly to incorporate.
Arrange a vegetable steamer over water in a saucepan. Bring the water to the boil, and add the broccoli. Cover, and steam broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep warm.
Cook the pasta according to package instructions. Drain, and return it to the pot.
Pour the red pepper sauce, Parmesan, broccoli and basil into the pot with the penne. Heat the contents over medium heat until thoroughly combined and heated through. Add more salt and pepper to taste if necessary. Serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables, I just tossed them with the other ingredients with wonderful results. This is designed to be served hot, but cold leftovers the following day were delicious. - 24 Jul 2008
I love this recipe. I am married to an Italian, and he is always impressed when I make this dish. The almonds are a special touch and it always helps to have fresh fresh fresh ingredients. My kids don't like peppers as a general rule so I never intended to make it for them. It looks like there's cream added to the sauce because of the creamy pink color. Great way to fool those who refuse to eat anything that is 100% vegetarian. - 24 Jul 2008
The sauce really is tasty, although I would be inclined to add more garlic, cayenne pepper and balsamic vinegar that it asks for because I found it a bit bland. - 24 Jul 2008