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Pasta & Peas + Red Pepper Romesco Sauce

Pasta and peas tossed with an easy red pepper romesco sauce is easy to make using everyday simple ingredients. It’s a healthy and delicious vegan recipe that is oil-free and ready in 20 minutes!

top down view of a white bowl with a hearty serving of pasta and peas with easy romesco sauce.

As mentioned in the last post, How To Roast Peppers, I shared a recipe recently and had quite a few red peppers leftover. Now that I have shared with you different ways to roast bell peppers, let’s put them to good use!

What Is Romesco Sauce?

Romesco sauce is a classic Spanish sauce made from nuts and roasted red bell peppers. It blends up creamy and flavorful. Typically, it is served as a dip for vegetables or spread on fish, but we will be using the sauce with pasta and peas. It makes a wonderful pasta sauce!

About This Red Pepper Sauce with Pasta & Peas Recipe

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 1/4 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!

top down view of a white colander with freshly cooked pasta and peas.

How To Make Easy Romesco Sauce with Pasta and Peas

Start with cooking your pasta and peas. 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.

side by side, top down view, of the process of blending almonds in a food processor.

Make the romesco sauce. 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.

top down view of side by side pictures showing the process of blending easy vegan romesco sauce.

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.

top down view of a pot with cooked pasta and peas, topped with romesco sauce before combining.

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.

Serving Suggestions

We love serving our individual bowls with a good sprinkle of Almond Parmesan and freshly chopped basil. A little fresh cracked pepper would be great too.

On the side, we recommend a chunk of this homemade Artisan Bread!

More Vegan Italian Recipes!

top down view of a white bowl with a hearty serving of pasta and peas with easy romesco sauce.

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.



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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree, Pasta
  • Cuisine: Vegan, Italian


  • 1216 oz. pasta of choice (I used rigatoni)
  • 1 package (12 -16oz) frozen peas or 2 1/2 cups fresh

Romesco Sauce

  • 1/2 cup almonds
  • 4 roasted bell peppers or 1 jar (14 oz.) roasted bell peppers, drained
  • 23 large garlic cloves or 1/23/4 teaspoon garlic powder
  • 1 cup vegetable broth or water
  • 1 tablespoon balsamic vinegar (sherry, red or white wine is ok too)
  • 1/41/2 teaspoon red pepper flakes
  • mineral salt, to taste

To serve


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 a 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

Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, you can freeze for up to 2 – 3 months. Reheat on the stove until warmed through, adding a splash of vegetable broth to loosen the sauce. Can also be microwaved.


Use the called for 12 oz of pasta if you prefer 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, fusilli, elbow, etc.

Add in 1 can (15 oz) of chickpeas or 1 1/2 cups freshly cooked for added protein when combining everything into the pot.

Add in 1/4 – 1/3 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.

Feel free to add 1/4 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 of tablespoons of olive oil.

Make GF by using a gluten-free similar sized pasta of choice.

Nutritional information includes 16oz of pasta.

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  1. Just made this, with the olive oil and it’s delicious! I used only 2 garlic cloves and am glad I did as it’s strong. Will hopefully mellow a bit as it sits. Thanks!

  2. Hi! do the nutrition facts include the pasta?

    1. Julie | The Simple Veganista says:

      Yes, the nutrition information does include using a 16oz package of pasta. I have made a note in the recipe card. Thanks for the question, Abigail!

  3. Fantastic, I will definitely do this, thank you so much for your response!! :)

  4. 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!!

    1. 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!

  5. 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!

    1. 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! :)

  6. Tried this, AMAZING for how simple. Will be making often. Substituted cashews for almonds and it turned out good.

  7. 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!

  8. Would another nut work in place of almonds? My daughter’s allergic.

    1. 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 :)

  9. 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

    1. 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

      1. 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

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