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
Scale
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
