Almond, Red Capsicum Pasta

Almond, Red Capsicum Pasta


87 people made this

About this recipe: Sautéed red capsicum and almonds with freshly cooked pasta make for a great, light lunch in summer. Kids esp. love this dish!


Serves: 6 

  • 4 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 red capsicums, chopped
  • 30g almonds
  • 2 tsp balsamic vinegar
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • pinch dried crushed chillies
  • 375g broccoli florets
  • 1 (500g) pack penne pasta
  • 30g Parmesan cheese, grated
  • handful fresh basil leaves, cut into thin strips

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat 2 tablespoons of the olive oil over medium heat in a large frying pan. Add the onions and sauté for about 5 minutes until softened, stirring occasionally. Lower the heat a bit and add the garlic and red capsicum. Continue to cook, stirring often for 15 minutes.
  2. In a mixie, finely chop the almonds. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a purée. Add the salt, black pepper and chillies. Blend briefly.
  3. Arrange a vegetable steamer over water in a deep, wide pan. Bring the water to the boil, and add the broccoli. Cover, and steam broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep warm.
  4. Cook the pasta according to package instructions. Drain, and return it to the pot.
  5. Pour the red capsicum sauce, Parmesan, broccoli and basil into the pot with the penne. Heat the contents over medium heat until thoroughly combined and heated through. Add more salt and pepper to taste if necessary. Serve immediately.

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