This recipe transforms simple ingredients into a flavorful pasta dish featuring a homemade romesco sauce made from roasted red peppers and toasted almonds.
Ingredients
- 4 red peppers
- 80g blanched almonds
- 400g pasta (fusilli bucati or gluten-free option)
- 1 garlic clove
- 1 tbsp tomato puree
- 1.5 tsp dried oregano
- 1.5 tsp smoked paprika
- 1 tbsp red wine vinegar
- Salt and pepper
- Olive oil (optional, for topping)
Method
- Roast the peppers:
- Preheat oven to 230°C fan
- Roast peppers for 40 minutes, turning halfway
- Cool for 10 minutes after roasting
- Prepare other ingredients:
- Toast almonds in a pan until browned
- Cook pasta in salted water until al dente
- Reserve 125ml of pasta cooking water
- Make the romesco sauce:
- Peel and deseed cooled peppers
- Blend pepper flesh with almonds, garlic, spices, vinegar, and pasta water
- Cook blended sauce in a pan for 1 minute
- Combine and serve:
- Add cooked pasta to the sauce, using pasta water to adjust consistency
- Serve with black pepper and optional olive oil drizzle
This Vibrant Vegan Roasted Red Pepper Pasta is a delightful twist on traditional pasta dishes. The homemade romesco sauce adds a rich, nutty flavor that perfectly complements the pasta. Don’t be intimidated by roasting your own peppers – it’s easier than you think and adds an incredible depth of flavor. Give this recipe a try for a satisfying and impressive meal that’s sure to become a new favorite!