If you’re searching for a truly vibrant weeknight meal, look no further than Creamy Romesco Pasta with Rich Roasted Pepper Sauce. This dish is a swoon-worthy fusion of Mediterranean flavors, starring silky pasta cloaked in a smoky, nutty, and utterly luscious roasted pepper sauce. Every twirl is an explosion of color and taste, with hints of sweetness from red peppers, tang from sun-dried tomatoes, and a velvety finish thanks to a touch of cream. Whether you’re serving a crowd or treating yourself to something special, this is the kind of pasta that’s easy enough for a quick dinner yet impressive enough for guests.
Ingredients You’ll Need
The beauty of Creamy Romesco Pasta with Rich Roasted Pepper Sauce is how it transforms simple pantry staples into something extraordinary. Each ingredient plays a starring role, adding depth, richness, or a pop of color—so don’t skip a thing!
- Pasta (12 oz rigatoni, penne, or fettuccine): Choose a shape that hugs the sauce—rigatoni and penne are especially delightful with all those nooks and crannies.
- Olive oil (1 tablespoon): Adds silky richness and helps coax out the flavors of the shallot and garlic.
- Shallot (1 small, chopped): Brings gentle sweetness and depth to the base of the sauce.
- Garlic (2 cloves, minced): A classic flavor booster, giving the sauce its irresistible aroma.
- Roasted red peppers (1 cup, jarred or homemade, drained): The heart of the sauce, infusing sweetness, color, and smokiness.
- Raw almonds (1/3 cup): Lend nutty richness and body to the sauce—substitute sunflower seeds for a nut-free version.
- Sun-dried tomatoes (1/4 cup, in oil, drained): Add a punch of tangy-sweet flavor and a hint of umami.
- Tomato paste (1 tablespoon): Concentrates the tomato essence, boosting the sauce’s intensity.
- Red wine vinegar (1 tablespoon): Brightens everything up with a splash of acidity.
- Smoked paprika (1/2 teaspoon): Delivers a subtle smokiness that makes the sauce sing.
- Red pepper flakes (1/4 teaspoon, optional): For a gentle kick—add more or less to suit your heat tolerance.
- Vegetable broth or reserved pasta water (1/2 cup): Helps blend the sauce to creamy perfection and adjust consistency.
- Heavy cream or full-fat coconut milk (1/3 cup): The secret to that dreamy, velvety finish (and easily made vegan, too!).
- Salt and black pepper: Essential for seasoning—taste as you go!
- Grated Parmesan or vegan cheese (for topping): A savory finish that melts over the hot pasta.
- Fresh parsley or basil, chopped (for garnish): Adds freshness and a lovely burst of green.
How to Make Creamy Romesco Pasta with Rich Roasted Pepper Sauce
Step 1: Cook Your Pasta
Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook until just al dente—this usually takes about 10 minutes, but check your package for exact timing. Before draining, scoop out half a cup of pasta water and set it aside. This starchy liquid will help you get that silky sauce texture later. Drain the pasta and set it aside—you’re already on your way to pasta bliss!
Step 2: Sauté the Aromatics
Heat up that olive oil in a skillet over medium heat. Add the chopped shallot and minced garlic, sautéing for 2 to 3 minutes until they’re soft and fragrant. This aromatic base is the foundation of your Creamy Romesco Pasta with Rich Roasted Pepper Sauce, infusing every bite with savory depth.
Step 3: Blend the Romesco Sauce
Now for the star of the show! Transfer the sautéed shallot and garlic to a blender or food processor. Add the roasted red peppers, raw almonds, sun-dried tomatoes, tomato paste, red wine vinegar, smoked paprika, red pepper flakes, and your vegetable broth (or reserved pasta water). Blend until everything is smooth and creamy, scraping down the sides as needed. You’ll see a gorgeous, sunset-hued sauce come together in moments.
Step 4: Simmer with Cream
Pour the blended sauce back into your skillet and set it over low heat. Stir in the heavy cream or coconut milk, letting the sauce simmer gently for 3 to 5 minutes. If the sauce feels too thick, add a splash of reserved pasta water until you reach your perfect consistency. This step melds all the flavors and gives your Creamy Romesco Pasta with Rich Roasted Pepper Sauce its signature luxurious texture.
Step 5: Toss, Season, and Serve
Add the cooked pasta to the skillet, tossing and stirring until every piece is thoroughly coated in that dreamy sauce. Taste and adjust with salt and black pepper as needed. Serve immediately, topped with a generous sprinkle of Parmesan (or vegan cheese) and a flurry of fresh herbs. Each bite is a celebration!
How to Serve Creamy Romesco Pasta with Rich Roasted Pepper Sauce
Garnishes
A generous shower of freshly grated Parmesan or your favorite vegan cheese takes Creamy Romesco Pasta with Rich Roasted Pepper Sauce over the top. Finish with a handful of chopped fresh parsley or basil to add a pop of color and herbal freshness. For a little extra zing, try a pinch of lemon zest or toasted almond slivers.
Side Dishes
This pasta pairs beautifully with a simple green salad—think peppery arugula with lemon vinaigrette—or some crusty artisan bread to mop up every last bit of sauce. Roasted veggies like asparagus, zucchini, or broccoli also make excellent companions, rounding out the meal with both flavor and nutrition.
Creative Ways to Present
For a dinner party twist, try serving Creamy Romesco Pasta with Rich Roasted Pepper Sauce in individual bowls, topped with a drizzle of extra-virgin olive oil and a sprinkle of microgreens. Or, arrange the pasta family-style on a large platter for a rustic, inviting feel. Want to impress? Top with roasted cherry tomatoes or a swirl of herbed ricotta for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Romesco Pasta with Rich Roasted Pepper Sauce keeps well in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making leftovers just as irresistible as the day you made it!
Freezing
If you want to freeze the sauce, blend and cool it completely before transferring to a freezer-safe container. It will keep for up to two months. Thaw overnight in the fridge and stir well before reheating. For best texture, freeze the sauce separately and cook fresh pasta when ready to serve.
Reheating
To reheat, simply add a splash of water or broth to loosen the sauce and gently warm in a skillet over low heat, stirring until heated through. If you’re reheating a single portion, the microwave works too—just cover loosely and stir halfway through for even warming.
FAQs
Can I make Creamy Romesco Pasta with Rich Roasted Pepper Sauce vegan?
Absolutely! Swap the heavy cream for full-fat coconut milk and use your favorite vegan Parmesan or cheese. The sauce is naturally plant-based, so these simple swaps make the entire dish vegan-friendly without sacrificing flavor or creaminess.
What pasta shapes work best with this sauce?
Short, sturdy shapes like rigatoni, penne, or even fusilli are ideal because they hold onto the sauce, but you can absolutely use fettuccine or spaghetti if that’s what you have on hand. The key is a pasta that can really capture the sauce in every bite.
How spicy is the finished dish?
Creamy Romesco Pasta with Rich Roasted Pepper Sauce has just a gentle warmth from the smoked paprika and optional red pepper flakes. You can easily adjust the heat level by adding more or less red pepper flakes, or omitting them entirely for a milder flavor.
What can I use instead of almonds for a nut-free version?
Sunflower seeds are a fantastic stand-in for almonds, giving the sauce a similar creaminess and subtle nuttiness without the allergens. They blend beautifully and keep the sauce just as rich and satisfying.
Can I prepare the sauce ahead of time?
Yes, you can blend the Romesco sauce up to two days in advance and store it in the fridge. When you’re ready to cook, gently reheat the sauce, stir in the cream, and toss with freshly cooked pasta for an ultra-convenient, flavor-packed meal.
Final Thoughts
If you’re ready to shake up your pasta routine, give Creamy Romesco Pasta with Rich Roasted Pepper Sauce a try. It’s creamy, colorful, packed with bold flavors, and sure to become a favorite at your table. Don’t be surprised if you find yourself craving it again and again!
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Creamy Romesco Pasta with Rich Roasted Pepper Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Inspired, Italian
- Diet: Vegetarian
Description
This creamy Romesco pasta features a rich roasted red pepper sauce blended with almonds, sun-dried tomatoes, and smoked paprika, creating a vibrant and flavorful Mediterranean-inspired dish. Perfect for a comforting weeknight dinner, it combines tender pasta with a luscious, smoky sauce topped with fresh herbs and Parmesan or vegan cheese.
Ingredients
Pasta
- 12 oz pasta (rigatoni, penne, or fettuccine)
Sauce
- 1 tablespoon olive oil
- 1 small shallot, chopped
- 2 garlic cloves, minced
- 1 cup roasted red peppers (jarred or homemade), drained
- 1/3 cup raw almonds
- 1/4 cup sun-dried tomatoes (in oil), drained
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth or reserved pasta water
- 1/3 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
Toppings and Garnish
- Grated Parmesan or vegan cheese (for topping)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water to adjust the sauce consistency later. Drain the pasta and set aside.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing for 2–3 minutes until they become soft and fragrant without browning.
- Blend the Sauce: Transfer the sautéed shallot and garlic to a blender or food processor. Add the roasted red peppers, raw almonds, sun-dried tomatoes, tomato paste, red wine vinegar, smoked paprika, red pepper flakes (if using), and vegetable broth. Blend until you achieve a smooth and creamy sauce.
- Simmer and Enrich: Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream or coconut milk and simmer gently for 3–5 minutes, stirring occasionally. Add reserved pasta water a little at a time as needed to loosen the sauce to your desired consistency.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to ensure every piece is coated with the creamy Romesco sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Divide the creamy Romesco pasta among bowls or plates. Top with grated Parmesan or a vegan cheese alternative, and garnish with freshly chopped parsley or basil for a bright finish.
Notes
- Make it vegan by substituting heavy cream with full-fat coconut milk and using vegan cheese instead of Parmesan.
- For a nut-free version, replace raw almonds with sunflower seeds.
- You can roast your own red peppers by charring them on a grill or under a broiler for a fresher flavor.
- Reserve pasta water is a great way to adjust sauce thickness without diluting flavor.
- Red pepper flakes are optional and can be omitted or adjusted based on your heat preference.
Nutrition
- Serving Size: 1.5 cups
- Calories: 440
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
