Spicy Chili Garlic Penne with Roasted Broccoli and Red Peppers
Pasta always seems like a good idea, especially on colder nights. This Spicy Chili Garlic Penne with Roasted Broccoli and Red Peppers has just the right amount of kick to it with some hearty vegetables in it. This pasta dish has quickly become my favorite dish to serve my friends and family.
To make this dish you first start out by roasting the broccoli in the oven and cooking the pasta. Once the pasta and broccoli are done, in a large skillet cook the shallots and green onions until they are brown. Then add the San-J Organic Tamari Lite, chili garlic sauce, sugar, vinegar, and sesame oil and cook for 2 minutes. Once the sauce is stirred up add the pasta, broccoli, and roasted red peppers and let is simmer for a couple of minutes. Then you divide the pasta in bowls, top with sesame seeds and enjoy!
This pasta dish is the ultimate comfort food and is perfect for a cold day. Give your pasta a kick and give this recipe a try.
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Spicy Chili Garlic Penne with Roasted Broccoli and Red Peppers
Ingredients
- Kosher or fine sea salt
- 4 cups broccoli florets
- Olive oil
- 12 ounces gluten free penne
- 2 shallots , sliced
- 5 cloves garlic , minced
- 1 tablespoon grated fresh ginger
- 5 tablespoons San-J Organic Tamari Lite
- 2 tablespoons chili garlic sauce , more or less depending on taste
- 1 tablespoon brown or coconut sugar
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 16 ounces jar roasted red peppers, drained, and chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or a silicon baking sheet.
- Bring a large pot of salted water to a boil.
- Put the broccoli on the prepared baking sheet drizzle with a little olive oil and toss to coat. Spread the broccoli in a single layer and bake for 14–18 minutes or until starting to brown and crisp tender.
- Cook the penne according to the package directions. Drain, saving some of the pasta cooking water.
- In a large skillet heat 1 tablespoon of olive oil over medium-high heat, add the shallots and cook for about 5 minutes until they start to brown. Add the garlic, white part of the green onions, and ginger and cook, stirring for another 2 minutes. Add the tamari, chili garlic sauce, sugar, vinegar, and sesame oil and cook, stirring for another minute or two. Add the cooked penne, broccoli, and roasted red peppers, simmer for a few minutes and serve topped with the sesame seeds.
Nutrition
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