Pasta with Romesco Sauce
This Pasta with Romesco Sauce is an easy summertime dish that comes together in less than 20 minutes using fresh, simple ingredients. It’s a tried and true classic that the entire family is sure to love!
Ingredients
- • 12 ounces dried pasta of choice
- • 1 ½ pounds roasted tomatoes or 1 28-ounce can fire roasted tomatoes, drained
- • 1 cup roasted red bell peppers
- • 1 cup roasted almonds
- • 1 tablespoon good olive oil
- • 6 cloves garlic
- • 1 tablespoon sherry vinegar
- • 2 teaspoons smoked paprika
- • 1 teaspoon kosher salt plus more to taste
- • ½ teaspoon fresh cracked black pepper plus more to taste
- • ½ teaspoon cayenne powder optional
- • Vegan parmesan for garnishing
- • Fresh chopped basil for garnishing
Instructions
- Cook the pasta in a large pot of salted water until al dente, according to package directions. Drain, but do not rinse.
- Meanwhile, place the remaining ingredients, besides the parmesan and basil, into a high-powered blender and pulse until smooth. Transfer the sauce to a pot over low heat along with the cooked pasta noodles and toss until the noodles are thoroughly coated in the sauce. Taste and adjust seasonings if necessary.
- Serve immediately and garnish with vegan parmesan and fresh basil. ENJOY!
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