Description
Bold, smoky, and satisfying – this pasta dish with dairy-free romesco sauce is anything but boring! Roasted red peppers, almonds, tomato paste, and garlic blend into a rich, Spanish-inspired sauce that clings to every bite of pasta. Best part? It comes together in less than 30 minutes!
Ingredients
Scale
- 1 cup roasted red peppers (220 grams, or 2-3 roasted red bell peppers, depending on their size)
- 3/4 cup roasted almonds
- 1/4 cup packed fresh parsley
- 2 tablespoons tomato paste
- 2 tablespoons red wine or sherry vinegar
- 2 garlic cloves, cut into quarters or smashed
- 1 teaspoon smoked paprika
- Generous pinch of cayenne (optional)
- 1/2 – 1 teaspoon kosher salt, or to taste (if using salted almonds, you’ll need less)
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
For the pasta
- 12 ounces gluten free pasta
- About 1 cup of romesco sauce, plus more as needed
- Salt and pepper to taste
- Parsley, chopped almonds, and black pepper to garnish
Instructions
- Cook pasta according to package instructions, reserve about 3/4 cup of pasta water and drain.
- While the pasta is cooking, make the romesco sauce. Add all ingredients to a food processor or blender container and process until mostly smooth, stopping to scrape down the sides as needed. Taste and add more salt if desired.
- Assemble the pasta. Add the pasta back to the pot it was cooked in over low heat along with 1 cup of the romesco sauce. Gently toss together and add the reserved pasta water a little at a time to loosen the sauce, until it evenly coats the noodles. Add a bit more romesco sauce if needed. (If you have extra sauce store it in the refrigerator to use as a dip or for other meals throughout the week!)
- Season and serve! Season to taste with salt and pepper. Divide between bowls and serve hot, garnished with chopped almonds and parsley, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minuets
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish