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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.

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Pasta with Broccoli and Mozzarella in Red Pepper Sauce Yum
Pasta with Broccoli and Mozzarella in Red Pepper Sauce
Course noodles pasta
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
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 &
Course noodles pasta
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
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 &
Pasta with Broccoli and Mozzarella in Red Pepper Sauce
Instructions
  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.
Recipe Notes

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