Description
Indulge in the rich flavors of this Creamy Romesco Pasta with a luscious Roasted Pepper Sauce. A Spanish-inspired dish featuring a velvety almond and red pepper sauce tossed with pasta and Parmesan, creating a satisfying meal for any occasion.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne, rigatoni, or fusilli)
Romesco Sauce:
- 2 roasted red bell peppers (jarred or homemade)
- ½ cup toasted almonds
- 2 tablespoons tomato paste
- 2 cloves garlic, roasted or sautéed
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
Garnish:
- fresh parsley for garnish
Instructions
- Cook Pasta: Cook pasta until al dente, then drain, reserving ½ cup pasta water.
- Prepare Romesco Sauce: Blend red peppers, almonds, tomato paste, garlic, olive oil, vinegar, paprika, salt, and pepper until smooth.
- Simmer Sauce: Heat sauce in a skillet, add cream, and simmer for 3-4 minutes.
- Combine: Toss drained pasta and Parmesan in the sauce.
- Adjust Consistency: Add reserved pasta water if needed for desired creaminess.
- Serve: Garnish with parsley and additional Parmesan before serving.
Notes
- For a vegan option, substitute cashew cream for heavy cream and omit Parmesan.
- The Romesco sauce can also be used as a sandwich spread or veggie dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Blending
- Cuisine: Spanish-Inspired, Italian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 6g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
