Spicy Chili Garlic Penne with Roasted Broccoli and Red Peppers
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
Pasta & NoodlesOccasion
EntertainingIngredients
- Kosher or fine sea salt
- 4 cups broccoli florets
- olive oil
- 12 oz gluten free penne pasta
- 2 shallots, sliced
- 5 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 5 tbsp San-J Organic Tamari Lite 50% Less Sodium Soy Sauce
- 2 tbsp chili garlic sauce, more or less to taste
- 1 tbsp brown sugar or coconut sugar
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 16 oz jar roasted red peppers, drained and chopped
- 1 tbsp sesame seeds
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- 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, simmering for a few minutes.
- Serve topped with the sesame seeds.
