Romesco pasta

How to make Romesco pasta


For Romesco Sauce:

* 1 cup roasted red peppers

* 1 cup roasted almonds

* 1/4 cup fresh parsley

* 2 tablespoons tomato paste

* 2 1/2 tablespoons red wine vinegar

* 1 clove garlic

* 1 teaspoon paprika

* 1/4 teaspoon cayenne (optional)

* 3/4 teaspoon salt – less if the almonds you’re using are salted

* 1/4 teaspoon black pepper

* 1/2 cup olive oil

For pasta:

* 12 ounces gluten free pasta

* water to boil

* about 3/4 cup romesco sauce

* parmesan cheese or vegan parmesan (optional)

* fresh parsley


Start a large pot of salted water to boil for the pasta.

Make romesco sauce. Combine all sauce ingredients in a food processor or blender & process until mostly smooth, stopping to scrape down the sides as needed.

Taste & add more salt if desired.

Cook pasta according to package instructions. Reserve about 1/2 cup pasta water before draining to thin the sauce if needed.

Drain pasta and toss with 3/4 cups worth of romesco sauce, thinning with a little pasta water as needed until sauce coats pasta evenly.

Season to taste with s&p, and serve topped with parm + fresh herbs!

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