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!
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
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 1/2 cups fresh 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.
Fee 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 tablespoons of olive oil.
Make GF by using a gluten-free similar sized pasta of choice.