This dish is a perfect blend of creamy texture and bold Mediterranean flavors. The romesco sauce is naturally dairy-free and full of healthy fats, making it a great alternative to cream-based sauces. It’s quick to whip up, making it ideal for weeknights, yet fancy enough for a dinner party. You’ll love how the smoky roasted red peppers and nutty almonds pair perfectly with pasta for a restaurant-worthy bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (penne, rigatoni, or fusilli work well)
Roasted red peppers (jarred or homemade)
Cherry tomatoes or canned tomatoes
Garlic cloves
Raw almonds or hazelnuts
Olive oil
Red wine vinegar or sherry vinegar
Smoked paprika
Salt
Black pepper
Fresh parsley (for garnish)
Optional: grated Parmesan or nutritional yeast (for serving)
Directions
Cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
While the pasta cooks, prepare the romesco sauce: in a blender or food processor, combine roasted red peppers, tomatoes, garlic, almonds, olive oil, vinegar, smoked paprika, salt, and pepper. Blend until smooth and creamy.
Taste and adjust seasoning as needed. If the sauce is too thick, add a little pasta water to loosen it.
In a large pan, pour the romesco sauce and warm it over medium heat. Add the cooked pasta and toss to coat evenly. Add a splash of pasta water if needed for a silkier sauce.
Serve hot, garnished with fresh parsley and a sprinkle of Parmesan or nutritional yeast, if desired.
Servings and timing
This recipe serves 4 people and takes about 30 minutes from start to finish.
Variations
Vegan Option: The base sauce is naturally vegan—just skip the cheese or use nutritional yeast for a savory finish.
Add Protein: Include grilled chicken, shrimp, or chickpeas for a more filling meal.
Gluten-Free: Use your favorite gluten-free pasta to make the dish gluten-free.
Extra Vegetables: Stir in sautéed spinach, mushrooms, or zucchini for added nutrition.
Nut-Free: Substitute sunflower seeds or roasted chickpeas for the almonds.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to bring back the creamy consistency. The romesco sauce can also be made ahead and stored separately in the fridge for up to 5 days or frozen for up to 1 month.
FAQs
What is romesco sauce made of?
Romesco sauce typically includes roasted red peppers, tomatoes, nuts (like almonds), garlic, olive oil, vinegar, and paprika. It’s blended until smooth and used in various dishes.
Can I use store-bought roasted red peppers?
Yes, jarred roasted red peppers are convenient and work perfectly in this recipe.
Is romesco sauce spicy?
No, romesco sauce is more smoky and tangy than spicy, but you can add red pepper flakes for heat.
Can I make the sauce in advance?
Absolutely. Romesco sauce keeps well in the refrigerator for up to 5 days or can be frozen.
What kind of pasta works best?
Short pasta shapes like rigatoni, penne, or fusilli are ideal because they hold onto the sauce well.
Can I use another nut besides almonds?
Yes, hazelnuts, walnuts, or even cashews can work, though almonds are traditional.
Is this recipe vegan?
Yes, the base recipe is vegan. Just skip the optional Parmesan or use a plant-based alternative.
Can I serve this cold?
Romesco pasta can be served as a cold pasta salad. Just chill the pasta and sauce separately before tossing together.
What’s a good side for this dish?
A crisp green salad, garlic bread, or roasted vegetables pair well with this pasta.
How do I make it creamier?
For a creamier texture, you can blend in a spoonful of tahini, more olive oil, or even a splash of plant-based milk.
Conclusion
Romesco Pasta is a flavorful, wholesome, and visually stunning dish that’s both easy to make and incredibly satisfying. The rich, nutty sauce clings perfectly to the pasta, offering a delicious alternative to traditional tomato or cream sauces. Whether you’re cooking for a busy weekday meal or looking to impress guests with something new, this Mediterranean-inspired recipe will quickly become a favorite.
Romesco Pasta is a Mediterranean-inspired dish featuring a smoky, nutty romesco sauce made from roasted red peppers, almonds, tomatoes, and garlic, tossed with your favorite pasta for a rich, wholesome meal.
Ingredients
12 oz pasta (penne, rigatoni, or fusilli)
1 cup roasted red peppers (jarred or homemade)
1/2 cup cherry tomatoes or canned tomatoes
2–3 garlic cloves
1/4 cup raw almonds (or hazelnuts)
1/4 cup olive oil
1 tbsp red wine vinegar or sherry vinegar
1 tsp smoked paprika
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: grated Parmesan or nutritional yeast (for serving)
Instructions
Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a blender or food processor, combine roasted red peppers, tomatoes, garlic, almonds, olive oil, vinegar, smoked paprika, salt, and black pepper. Blend until smooth and creamy.
Taste the romesco sauce and adjust seasoning as needed. Add a bit of reserved pasta water if the sauce is too thick.
In a large skillet over medium heat, add the romesco sauce and warm through for 1–2 minutes.
Add the drained pasta to the skillet and toss to coat evenly in the sauce. Add a splash of pasta water for a silkier consistency, if needed.
Serve hot, garnished with fresh parsley and a sprinkle of Parmesan or nutritional yeast, if desired.
Notes
Use gluten-free pasta for a gluten-free version.Skip the cheese or use nutritional yeast to keep it vegan.Add sautéed spinach, mushrooms, or zucchini for extra vegetables.Swap almonds for sunflower seeds or roasted chickpeas for a nut-free alternative.The sauce can be made ahead and stored in the fridge for up to 5 days or frozen for 1 month.
