--- PREVIOUS --- RECIPE INDEX --- NEXT ---

The menu: Warm Artichoke Spread Eggplant Bisque Penne with Red Pepper Sauce Raspberry Heart Cookies Penne with Red Pepper Sauce Deceptively easy, undeniably delicious 4 Tbsp. olive oil 1 1/2 cups yellow onions, chopped 4 garlic cloves, minced 2 1/2 red bell peppers, seeded and chopped 1/4 cup ground almonds 2 1/2 tsp. balsamic vinegar salt and black pepper to taste 1/2 tsp. red pepper flakes 4 cups broccoli florets 1 lb. dried bowtie pasta 1/3 cup parmesan* (buy a commercial vegan brand or make your own with this recipe) 1/3 cup basil leaves, cut into strips Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add onions, and when they are softened, lower the heat to medium-low and add garlic and red bell pepper. Cook the vegetables for 15 minutes, stirring frequently. In a food processor or blender, add almonds, sautéed vegetables, balsamic vinegar and remaining olive oil, and purée contents. Add salt, pepper and 1/2 tsp. red pepper flakes and stir to incorporate. In a vegetable steamer over approximately 2 inches of boiling water, steam the broccoli. Cover the pan and cook over medium heat for 4 - 5 minutes, until the broccoli is bright green Cook pasta in a large pot of salted boiling water until al dente. Drain pasta, and return to pot. Add the red pepper sauce, parmesan, broccoli and basil and keep over medium heat until thoroughly heated through. Serve while warm.