Easy and quick broccoli pesto pasta served with red bell pepper, mushrooms and red onion. Ready in 20 minutes, serves 4 people.
The main thing:
Other stuff:
Made by Véronique
Published at 2015-12-19, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-12-2021
View the original recipe via:
https://ohmydish.com/recipe/broccoli-pesto-pasta
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!