John Myers
Pasta with Broccoli and Pepper Cream
The perfect pasta with broccoli and pepper cream recipe with a picture and simple step-by-step instructions.
- 250 g Broccoli
- 1 Red Pointed peppers
- 1 Onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 Chilli pepper, finely chopped
- 1 tbsp Tomato paste
- 100 ml Vegetable stock
- 50 ml Cream
- 1 pinch Sugar
- Black pepper from the mill
- Salt
- 2 Spring onions, cut into thin rings
- Oil
- 100 g Pasta of your choice
- Cut the broccoli into bite-sized florets and then blanch in boiling salted water for about 3 – 4 minutes and then rinse in cold water. Quarter the peppers lengthways and cut into strips.
- Cook the pasta in sufficiently salted water until al dente. While the pasta is cooking, the cream is being prepared.
- Heat some oil in a pan and sauté the peppers in it, then add the onion, garlic, chilli and broccoli and stir-fry until the onion is translucent. Then add the tomato paste and a pinch of sugar and roast until a nice topping forms on the bottom. Then deglaze with the vegetable stock and cream and simmer until the pasta is good.
- Then strain the pasta, add a little pasta water (about 1 small ladle) to the cream and season it to taste. Then add the pasta to the cream, toss a little in the pan and then arrange and sprinkle with the spring onion rolls.
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