Easy and quick broccoli pesto pasta served with red bell pepper, mushrooms and red onion. Ready in 20 minutes, serves 4 people.
Made by Véronique
Published at 2015-12-19, this recipe is for 4 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Peel the red onion and garlic cloves. Slice the red onion in half and then in thin rings. Finely chop the garlic cloves and check the mushrooms for any dirt. You can use a mushroom brush or just a paper kitchen towel to get rid of the dirt.
Slice the mushrooms into quarters and the broccoli into smaller florets. Remove the red bell peppers seeds and cut the bell pepper into pieces, not too small.
Fill the pan with water, add some salt or a cube of vegetable stock and bring to a boil.
Cook the penne pasta according to the package until it's al dente. heat olive oil in the large skillet on medium-high heat and saute the red onion for about 2 minutes. Add broccoli florets and saute a few minutes more.
Also add chopped garlic, mushroom quarters and bell pepper pieces and keep on cooking them for another few minutes. Add the pesto and 2 tablespoons of water, pepper and salt.
Drain the pasta and serve with the broccoli and pesto sauce and garnish with basil leaves if you like. Enjoy!
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