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
Scale
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
