Romesco Sauce Pasta

Romesco Sauce Pasta

Romesco sauce pasta with roasted peppers, smoky paprika and nuts is definitely the kind of comfort food you would love to eat on a busy weeknight. Its done in under 30 mins and is absolutely delicious

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

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I am Kanika and thanks for stopping by.

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Ingredients

  • 4-5 roasted red peppers (jarred works too!)
  • 2-3 tablespoons olive oil
  • 3/4 cup toasted almonds or walnuts (any nut you like!)
  • 2 tablespoons tomato paste
  • 2 tablespoons sherry vinegar
  • Handful of fresh parsley, chopped (or 1 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons smoked paprika
  • Pasta of your choice (enough for your desired servings)
  • Grated Parmesan cheese, for serving (optional)

Method

  • Preheat your oven to broil if using fresh peppers. While it heats, toast your nuts in a dry pan over medium heat until fragrant (watch closely to avoid burning). If using jarred peppers, simply drain them.
  • Combine all sauce ingredients - roasted peppers, olive oil, toasted nuts, tomato paste, sherry vinegar, parsley, salt, pepper, and smoked paprika - in a blender or food processor. Blend until smooth, scraping down the sides as needed.
  • Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions. Reserve about a cup of the pasta water before draining. Once cooked, toss the drained pasta directly in the pot with the Romesco sauce.
  • If the sauce seems too thick, add some reserved pasta water to create your desired consistency. Serve immediately topped with a generous helping of grated Parmesan cheese
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