This romesco sauce with pasta and peas is the best! This easy romesco recipe is made with accessible ingredients, oil free, and ready in only 20 minutes!
As mentioned in the last post, How To Roast Peppers, I shared a recipe recently and had quite a few red peppers left over. Now that I have shared with you different ways to roast bell peppers, let’s put them to good use!
Romesco Sauce with Pasta and Peas
Romesco sauce is a classic Spanish sauce made from nuts and roasted bell peppers. It blends up creamy and flavorful. Typically, it is served as a dip for vegetables or spread on fish, but we’re going to be using the sauce with pasta and peas. It makes a wonderful pasta sauce!
Inspired by this recipe from Epicurious, here is a little about my adaptations:
- I love the addition of peas and decided to up the amount called for. Not only do they add a splash of color and sweetness, but they are a good source of protein as well.
- I doubled the amount of sauce used as many reviewers recommended and it was a good call. The doubled amount is perfect for 16 oz. of pasta but if you prefer a saucier pasta you may consider using less pasta, maybe 12 oz. or so.
- I also omitted the oil making this recipe oil-free, I don’t think it needs it but you can add ¼ cup of good olive oil if you like.
- Next time I make this I will also add some chopped sun-dried tomatoes. These can be added with the peas to rehydrate a bit.
The recipe comes together quickly and easily once the peppers are done. If using peppers that have already been prepared or jarred, it will be ready in about 30 minutes. It’s a simple recipe that I think you are going to love!
How To Make Easy Romesco Sauce with Pasta and Peas
First start with cooking your pasta. Towards the end of cooking add in the peas and continue. If using chopped sun-dried tomatoes, add those with the peas to rehydrate a bit. They will add sweetness, color and texture. Drain pasta and peas, set aside.
While the pasta has been cooking. Using a food processor/blender, pulse or blend the almonds until chunky. It doesn’t have to be a fine mixture. I used raw almonds here but you can use salted, even roasted almonds may be ok but it will change the flavor slightly.
Add in the roasted bell peppers, garlic, vinegar, pepper flakes, salt, and vegetable broth/water. Process until creamy. Taste and adjust flavors as needed. For the vinegar, I’ve used a few kinds and balsamic is my favorite here. Feel free to use red or white wine, sherry, or cider vinegar. If you like the garlic flavor, add the highest amount called for. Once this is ready we’ll add it the pasta and peas.
Add the pasta & peas back to the pot they were cooked in, add romesco sauce and mix well. If adding chickpeas, add them here. Gently heat over low until warmed.
Serve with a good sprinkle of almond parmesan and freshly chopped basil. A little fresh cracked pepper would be great too. Enjoy!
If you love Italian vegan recipes, be sure to take a look at this Easy Vegan Pasta Salad, Eggplant Puttanesca, Spinach and Ricotta Vegan Stuffed Shells, Risi E Bisi (Rice & Peas), or this fan favorite Ultimate Vegetable Vegan Lasagna!
If you try this easy pasta & romesco recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PASTA & PEAS + RED PEPPER ROMESCO SAUCE
Creamy romesco can be made into a great pasta sauce! Add some sweet peas for protein and color, a sprinkle of almond parmesan for extra flavor, and this is a great pasta dish!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree, Pasta
- Cuisine: Vegan, Italian
Ingredients
- 12 – 16 oz. pasta of choice (I used a rigatoni)
- 1 package (12 -16oz) frozen peas or 2 ½ cups fresh
Romesco Sauce
- ½ cup almonds
- 4 roasted bell peppers or 1 jar (14 oz.) roasted bell peppers, drained
- 2 – 3 large garlic cloves or ½ – ¾ teaspoon garlic powder
- 1 cup vegetable broth or water
- 1 tablespoon balsamic vinegar (sherry, red or white wine is ok too)
- ¼ – ½ teaspoon red pepper flakes
- mineral salt, to taste
To serve
- chopped basil, parsley or mint
- almond parmesan
- fresh cracked pepper
Instructions
Preheat oven to 475 degrees F.
Bell Peppers: Wash and dry bell peppers, slice in half, remove stems and seeds, place on a rimmed baking sheet cut side down. Bake in oven for 40 minutes, turning the baking sheet 180 degrees after 20 minutes. Steam peppers in an airtight container for at least 20 minutes. Remove skin. For a more detailed overview of roasting peppers follow this link: How To Roast Peppers
Pasta: Fill a large pot with water and bring to a boil. Cook pasta according to package directions. About 3 minutes before the pasta is ready, add peas and finish cooking together. Drain pasta and peas in a colander. Set aside.
Romesco Sauce: In a food processor/high-speed blender, add almonds and pulse or process until roughly chopped. Add in the bell peppers, garlic, broth/water, vinegar, red pepper flakes and pinch of salt. Blend until desired consistency. Taste for flavors and adjust as needed. You may find you need a little more salt, especially if you’ve used water instead of vegetable broth.
Combine: Bring the pasta and peas back to the pot they were cooked in. Add the romesco sauce and gently mix until pasta is well coated. Warm mixture over low heat if needed.
Serve with a sprinkle of almond parmesan and chopped herbs of choice. Enjoy!
Serves 4 – 6
NOTES:
Use the called for 12 oz of pasta if you prefer a saucier pasta. For the pasta you can use just about any pasta you like. I would tend to stick with short shaped pasta such as rigatoni, shells, farfalle, penne, fussili, elbow, etc.
Add in 1 can (15 oz) of chickpeas or 1 ½ cups fresh cooked for added protein when combining everything into the pot.
Add in ¼ – ⅓ cup chopped sun-dried tomatoes if you like. They will add sweetness, color and texture. Add these in when adding the peas to cook with the pasta. It will help soften and re-hydrate them.
Fee free to add ¼ cup of good olive oil to the sauce if you like. I’ve kept this version oil-free but it is more traditional to add oil, and it would be great if you don’t mind it.
Make this a dip by omitting the broth/water and adding a couple tablespoons of olive oil.
Make GF by using a gluten-free similar sized pasta of choice.
Savannah says
Fantastic, I will definitely do this, thank you so much for your response!! :)
Savannah says
Hi! This looks insanely delicious and I’m definitely going to make it. I was just curious, could the sauce be made ahead of time? I was thinking of making the sauce tonight and making the whole dish for dinner tomorrow and wanted to be sure the sauce would still be good! I’m so excited to try it either way, so simple and such wonderful ingredients!!
Julie | The Simple Veganista says
Yes, you can make the sauce a day or two ahead. Reheat it on the stovetop or in the microwave, adding a little extra water as needed to thin, as the sauce will thicken once refrigerated. Enjoy!
Liz says
Im about to try this but i dont see on the instructions when to add the veg broth. Im assuming you add the cup along with the peppers. Here goes!
Julie | The Simple Veganista says
Yes, you got it. Add the broth with the peppers. I’ve added it to the recipe. Thank you for bringing it to my attention. I hope you loved the recipe! :)
Rachel says
Tried this, AMAZING for how simple. Will be making often. Substituted cashews for almonds and it turned out good.
Little Vegan Bear says
Ooh this looks so good. We don’t eat pasta as much as we used to back when I was a student, but when I do I tend to stick to the same few sauces – either a basic tomato, a lentil bolognaise or a cheesy nooch sauce. This looks like a good one to throw into the rotation!
Kate says
Would another nut work in place of almonds? My daughter’s allergic.
Julie | The Simple Veganista says
You could omit the nuts all together, it will make it creamier for her too which see might prefer. If you want to include some kind of nut other than almonds, I would suggest cashews, walnuts or pine nuts. Hope you enjoy however you make it! Cheers :)
Pia says
Do you even realize how good this looks?! I sure hope so.
Also, I am glad you let the pea version shine, as opposed to the chickpea one, as I personally am not a big fan of the idea of using chickpeas in this combination, despite the fact that I actually like chickpeas. Furthermore,, being someone who likes to have some sort of raw vegetable with most savory meals ,I can imagine spinach in particular (I love spinach) to go pretty well with this dish.
Oh, and one last thing, I’m absolutely digging this whole “how-to” followed by “what to do with it now” thing (which makes it somewhat of a little series, I guess), and thus I really hope it’s something you’re considering doing again. :)
Rock on, and all the best xxx
Julie | The Simple Veganista says
Awe, you’re so sweet! I absolutely love the peas and would be tempted to double the amount. LOL I wasn’t sure about the chickpeas either but they actually weren’t so bad, they look like the pasta and the texture is ok. I do agree with you about the spinach! Yes to that indeed! I will it that myself. :)
Thanks for sharing your ideas and kind words, it always makes my day! Cheers xo
Pia says
You’re so welcome =) And I am sending a huge thank you right back ! Because, even if I never expect anything of anyone, I won’t deny that I find it very nice when people actually reply, and even more so when they appreciate my comments. For frankly, I genuinely love helping and supporting others, and generally try to have a positive impact on someone’s attitude, happiness, etc.
So yeah, thank YOU, and have a wonderful day xx