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I like to add veggies to my pasta dishes, so it makes for a complete meal. This is one of my favorite ways to have my pasta, sautéed veggies with lots of sauce. For this dish I decided to puree store bought roasted red peppers out of the jar with some roasted peanuts and almonds for a quick weeknight dinner. I also had some cherry mozzarella in the fridge that I put in the dish to make it creamy & cheesy.


Servings

46 serving

Total time

65 minutes

Cuisines

American


Ingredients

  • 1 lb pasta – I used tri color rotelle pasta (. Short cut)
  • 1 red onion (– medium, chopped)
  • 2 cups Broccoli (florets– chopped)
  • 16 oz . cans Chickpeas (of - drained & rinsed)
  • 1 tomato (– medium, chopped)
  • 2 cloves garlic (– minced)
  • 4 - 5 red peppers (Roasted – drained)
  • 3 tbsps Peanuts (Roasted)
  • 2 tbsps almonds
  • 1 tsp red pepper (flakes)
  • 8 . container oz Cherry Mozzarella (of size (Bocconcini or Ciliegine) – drained)
  • to taste Salt Pepper (&)


Method

  1. Cook pasta according to package directions and set aside.
  2. In a large sauté pan, add 2tbsp oil and sauté onions for 8-10 minutes or until translucent.
  3. Add garlic and cook for another minute or until fragrant.
  4. Next add broccoli; cover and cook till they are tender.
  5. In the meantime, blend the roasted peppers, peanuts & almonds into a paste. I wanted some texture to the sauce, so I left the sauce a little coarse.
  6. When the broccoli is almost cooked add the sauce along with tomato, chickpeas, red pepper flakes, salt & pepper. Simmer for 5-7 minutes. Turn off the heat.
  7. Stir the pasta into the sauce along with mozzarella. Mix well and enjoy hot.

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