Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
