Easy dinner alert! Vegan dinner alert! This is definitely comfort food that is so easy to make. Pasta with roasted red pepper sauce. Yes.
I love roasted bell peppers, and almost always have a jar of them in my fridge. I love the fire-roasted red and yellow bell peppers from Trader Joe’s, so that is what we are using today. You can use any 16 ounce jar of roasted bell peppers, provided they are of the red, yellow, or orange variety. Green bell peppers have a very different taste, and should not be used here.
This recipe is very flexible, and you can add pretty much whatever you want to fancy it up. I went simple with some steamed broccoli mixed in to up the nutrition factor, but you could add cooked chicken, sauteed shrimp, zucchini, roasted tomatoes… all sound like delicious additions to this easy dinner! I like to use whole wheat pasta for the fiber, extra protein and nutrients, all of which help keep you fuller, longer!
Speaking of easy, this sauce couldn’t be simpler to make. Saute up the garlic and onions, add the peppers and broth, blend, then add the spices and coconut milk and let simmer. Add pasta and broccoli, and boom! Done. Welcome to your new weeknight favorite.
roasted red pepper pasta with broccoli.
4 garlic cloves, minced
1 medium onion, diced
2 tablespoons olive oil
16 ounce jar of fire-roasted red bell peppers
1/2 cup of vegetable broth
1/4 cup unsweetened coconut milk (from the carton, not the can)
1 teaspoon sugar (or agave)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
8 ounces steamed broccoli florets
8 ounces whole wheat penne
Bring a saucier filled with water to a boil. Add the broccoli florets and stems, and cook for 5 minutes, or until the broccoli is crisp-tender. Remove and drain in a colander, and rinse with ice cold water to ‘shock’ the broccoli and stop the cooking process. Set aside.
Heat a large skillet over medium heat and add the 2 tablespoons of olive oil. Add the diced onion and garlic, and saute for 4-5 minutes, or until the onion is translucent but not browned, and the garlic is soft and fragrant. While this is cooking, cook the pasta.
Add the diced peppers, sugar, and broth and let simmer for 2 minutes. Remove from heat and add to a blender and blend until smooth. Return puree to the skillet. Add the sea salt, pepper, crushed red pepper and coconut milk and stir. Stir over low heat for 5 minute to allow the mixture to come together and thicken slightly.
Once the pasta is cooked to al dente, add the pasta and broccoli to the sauce and stir together. Taste and add additional salt or pepper if desired. Serve immediately.
Serves 4. *Please use organic ingredients wherever possible*
NOTES: If the sauce seems too thin, mix together 1 teaspoon water with 1 teaspoon cornstarch until dissolved. Add to the sauce before the pasta and broccoli and whisk to thicken.