Summary

Ingredients

• 500 g penne
• Salt water
• 1 bell pepper (s), red or yellow
• 150 g broccoli, cut into florets (frozen)
• 1 bunch spring onion (s)
• 1 small onion (s)
• 1 clove garlic
• 2 small tomato (s)
• 1 small chilli pepper (s)
• 1 cup crème fraîche (crème légère)
• 400 ml vegetable stock, hot
• 200 g tomato paste
• 1 splash white wine, dry
• 0.5 tablespoon ½ oregano
• 0.5 tablespoon ½ marjoram
• 1 pinch cayenne pepper
• salt and pepper
• 1 teaspoon, leveled paprika powder

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Instructions

1. Cook the pasta in salted water until al dente and drain. Meanwhile, cut the onions, garlic, tomatoes and the peppers into small cubes. Cut the spring onions into fine rings and core and finely chop the chilli pepper.
2. Thaw the broccoli florets in a colander and cut them in half when they are defrosted, so the pieces are not that big. Mix the vegetable stock with the tomato paste, this will dissolve the tomato paste more nicely.
3. Sauté the onions, garlic and chilli peppers in a large pan in a little sunflower oil over medium heat until the onions have a nice color. Add the peppers and spring onions and let sizzle a little. Then deglaze the vegetables with a splash of white wine and add the tomato-vegetable broth.
4. Let the whole thing simmer over a higher heat for about 5 minutes and then mix it with the spices. Of course, you can vary the spices according to your needs and taste. Then stir in the beaker of creme legère.
5. Just before the end, add the broccoli to the sauce so that it is warm and still remains crisp. Finally, carefully fold in the diced tomatoes and the pasta and serve immediately.
6. If you like it with meat, you can also try the variant with fried chicken breast cut into strips. I like to marinate the strips in a little olive oil, oregano, onions, garlic, a hint of sugar and a little soy sauce for the nice color. Accordingly, you should be more cautious with the herbs and spices when it comes to vegetables.