- 6 tablespoons pesto (store-bought or make your own)
- 1 large broccoli
- 1 red onion
- 1 red bell pepper
- 8 medium-sized mushrooms
- 2 garlic cloves
- about 300 gram penne pasta
- olive oil
- pepper and salt to taste
- optional: extra basil leaves for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- medium-sized pan
Preparation — 10 minutes
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.
Finishing the broccoli pesto pasta — 10 minutes
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!