Ready for a pasta night that feels both gourmet and deeply comforting? This Creamy Romesco Pasta with Rich Roasted Pepper Sauce wraps tender pasta in a luscious, earthy sauce brimming with roasted red peppers, toasted almonds, and just the right hint of smokiness. Whether you’re after a quick weeknight dinner or looking to impress your friends with something new, this Mediterranean-inspired dish delivers big flavors in very little time. Every bite is velvety, vibrant, and just a little bit addictive—making it a recipe you’ll find yourself coming back to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Creamy Romesco Pasta with Rich Roasted Pepper Sauce lies in its straightforward roster of bold ingredients. Each component is carefully chosen, not just for taste, but for the part it plays in creating that satisfying creaminess, the signature smoky depth, and those irresistible pops of color.
- Pasta of choice (12 ounces): Rigatoni or penne works beautifully as their ridges hold the sauce, but any short pasta will do the trick.
- Olive oil (1 tablespoon): Extra-virgin is best for a fruity finish and silky texture during the sauté.
- Yellow onion (1 small, diced): Adds mellow sweetness as the backbone of the sauce.
- Garlic cloves (3, minced): Savory and aromatic, garlic rounds out the earthiness of the romesco base.
- Jarred roasted red peppers (1 cup, drained and chopped): These are the star—sweet, smoky, and vibrant for color and depth.
- Raw almonds (1/3 cup): Give body and an irresistible nutty flavor; toast for even deeper complexity.
- Tomato paste (2 tablespoons): Concentrates umami richness and brings a beautiful red hue to the sauce.
- Red wine vinegar (1 tablespoon): Adds brightness and balances the richness with a pleasant tang.
- Smoked paprika (1/2 teaspoon): Elevates the smokiness and gives that unmistakable Spanish flare.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a gentle heat that complements the sweetness of the peppers.
- Vegetable broth (1/2 cup): Helps blend everything while keeping the sauce light and pourable.
- Full-fat coconut milk or heavy cream (1/4 cup): This is your secret to silkiness—go coconut for a dairy-free version, or heavy cream for ultimate indulgence.
- Salt and black pepper to taste: Essential for seasoning and bringing out all those lovely flavors.
- Fresh basil or parsley for garnish: Lends a burst of herby freshness and a pop of color right before serving.
How to Make Creamy Romesco Pasta with Rich Roasted Pepper Sauce
Step 1: Cook the Pasta
Fill a large pot with salted water and bring it to a boil; this is the foundation for that perfectly al dente bite. Add your pasta of choice and cook according to package directions, stirring occasionally to avoid any pesky sticking. Once the noodles are tender but still toothsome, drain well and set aside. Don’t forget to reserve a bit of pasta water—it’s culinary liquid gold in case you’d like to adjust your sauce’s consistency later!
Step 2: Sauté Onion and Garlic
While your pasta does its thing, heat olive oil in a skillet over medium heat. Toss in your diced onion, letting it soften and turn just a bit translucent, about 4 to 5 minutes. Add the minced garlic, stirring for a minute, just until fragrant. This simple sauté forms a beautiful flavor base for the Creamy Romesco Pasta with Rich Roasted Pepper Sauce, layering in warmth and depth early on.
Step 3: Blend the Romesco Sauce
Time to get a little high-tech: transfer your sautéed onion and garlic to a blender or food processor along with the roasted red peppers, raw almonds, tomato paste, red wine vinegar, smoked paprika, crushed red pepper flakes (if using), and vegetable broth. Secure the lid and blitz until everything is smooth, creamy, and cohesive—the hallmark of this rich roasted pepper sauce. If needed, scrape down the sides and blend again to make sure every little almond is submerged into creaminess.
Step 4: Finish the Sauce
Pour your blended romesco back into the skillet over low heat. Now comes the dreamy part—slowly stir in your coconut milk or heavy cream, watching as the sauce turns even more velvety and luxurious. Simmer gently for 2 to 3 minutes, then season with salt and black pepper to taste. If you want a looser sauce, a splash of reserved pasta water works wonders here.
Step 5: Combine and Serve
Add your cooked pasta straight into the pan, tossing enthusiastically until every piece is glossy and coated in that stunning Creamy Romesco Pasta with Rich Roasted Pepper Sauce. Serve immediately, garnished with plenty of fresh basil or parsley and a few extra flakes of black pepper if you’re feeling fancy.
How to Serve Creamy Romesco Pasta with Rich Roasted Pepper Sauce
Garnishes
The perfect finishing touches for Creamy Romesco Pasta with Rich Roasted Pepper Sauce are a generous sprinkle of fresh basil or parsley and, if you’d like, an extra handful of toasted chopped almonds for crunch. For a bright hit, try a little lemon zest, or a dusting of vegan parmesan or your favorite hard cheese to elevate things even further.
Side Dishes
This pasta dish shines on its own, but it’s absolutely fabulous with some simple Mediterranean-inspired sides. Think a crisp green salad tossed in lemony vinaigrette, crusty garlic bread, or even a platter of grilled vegetables. These additions bring freshness and variety to your meal while letting the Creamy Romesco Pasta with Rich Roasted Pepper Sauce claim the spotlight.
Creative Ways to Present
Elevate your presentation by serving the pasta family-style in a large, shallow bowl, swirling the noodles and topping each serving with little mounds of sauce for dramatic effect. Or, plate individual portions and finish with microgreens, roasted cherry tomatoes, or even crumbled feta for a Mediterranean bistro vibe. For gatherings, try serving in small cups as a passed appetizer—your guests will love the vibrant color and bold flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Romesco Pasta with Rich Roasted Pepper Sauce keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making each bite just as tasty—if not even better—the next day.
Freezing
You can freeze the romesco sauce by itself for up to 2 months; simply store it in a well-sealed freezer-safe bag or container. For best results, freeze the sauce separately and boil fresh pasta before serving, since cooked pasta tends to lose its texture after thawing.
Reheating
To reheat, warm the pasta gently over low heat on the stovetop, adding a splash of water, vegetable broth, or extra coconut milk to loosen the sauce as needed. You can also microwave in short bursts, stirring between intervals for even heating, making sure not to overcook to preserve that creamy texture.
FAQs
Can I make Creamy Romesco Pasta with Rich Roasted Pepper Sauce gluten-free?
Absolutely! Just swap in your favorite gluten-free pasta. The sauce itself is naturally gluten-free, so everyone can enjoy a plateful without worry.
What are some protein additions that work well with this sauce?
Grilled chicken, sautéed shrimp, or even white beans pair beautifully with Creamy Romesco Pasta with Rich Roasted Pepper Sauce, soaking up the flavors while giving your meal a heartier, more satisfying twist.
I’m allergic to nuts. Can I make a nut-free version?
Yes, simply substitute the almonds with raw sunflower seeds or even pumpkin seeds. You’ll still get plenty of body and richness in the sauce without any nuts involved.
How spicy is this dish?
The heat level is totally customizable. If you skip the crushed red pepper flakes, the sauce is mild and suitable for all palates. Add more if you love a bit of a kick!
Can I make the sauce ahead of time?
Definitely. The sauce can be made up to 3 days in advance and stored in the fridge. Just warm it gently, stir in a splash of broth if it’s thickened, and toss with freshly cooked pasta for an instant meal.
Final Thoughts
If you’re craving something creamy, vibrant, and just a little bit special, you owe it to yourself to make Creamy Romesco Pasta with Rich Roasted Pepper Sauce. It’s the kind of meal that brings everyone to the table, eager for seconds. Go ahead—give it a try and watch it become a fast favorite in your kitchen!
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Creamy Romesco Pasta with Rich Roasted Pepper Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Creamy Romesco Pasta with a velvety roasted red pepper sauce. This Mediterranean-inspired dish is a creamy, savory delight that’s perfect for a cozy night in or a casual dinner gathering.
Ingredients
Pasta:
- 12 ounces pasta of choice (such as rigatoni or penne)
Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 cup jarred roasted red peppers, drained and chopped
- 1/3 cup raw almonds
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup full-fat coconut milk or heavy cream
- salt and black pepper to taste
- fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Cook pasta in salted water until al dente. Drain and set aside.
- Prepare the Sauce: Sauté onion and garlic, then blend with red peppers, almonds, tomato paste, vinegar, paprika, pepper flakes, and broth until smooth.
- Finish the Sauce: Return sauce to pan, add coconut milk or cream, simmer, and season with salt and pepper.
- Combine and Serve: Toss cooked pasta in the sauce. Garnish with herbs and serve warm.
Notes
- You can toast the almonds beforehand for extra depth of flavor.
- Substitute cashews or sunflower seeds for a nut-free version.
- Add sautéed spinach or grilled chicken for more protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
