Serving size : 2
Total preparation time : 30 mins
Cooking time : 20 mins
Ingredients :
3 cups boiled tri color rotini pasta with salt.
3-4 large red bell peppers, fire roasted chopped or chopped and sautéed on high heat till slightly burnt on the sides and mushy.
2 cups broccoli florets steamed with salt.
1/2 white onion finely chopped
4 garlic cloves finely chopped
1 tbspn fresh parsley leaves
1 cup veg stock
Salt to taste
1 tbspn butter
1 tspn olive oil
1 tspn Black pepper powder
1 tspn dried/ fresh finely chopped basil
Grated cheese as desired.
Method:
Heat butter in a pan, add the garlic and onion with salt and sauté till transparent. Now add the chopped roasted bell peppers, and half of the parsley leaves. Mix well and blend into a purée. Now heat olive oil in the same pan, add the puréed red bell pepper mix, add veg stock, black pepper and simmer covered for 10mins. Add more water or stock for the desired thickness and consistency.Stir in intervals as the sauce leaves the sides of the pan, sprinkle fresh basil on top. Check salt and spice and adjust as desired. You can add the hot boiled pasta at this stage and mix it well in the sauce, add the steamed broccoli and serve topped with grated cheese.
Tip : Use dark red peppers to get a deep red color. Fire roast the bell peppers on a flame and then blanch it for better aroma and taste.
