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Creamy Romesco Pasta

Creamy Romesco Pasta

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting, Blending, Boiling
  • Cuisine: Spanish-inspired
  • Diet: Vegetarian, Vegan (with substitutions), Gluten-Free (with gluten-free pasta)

Description

Creamy Romesco pasta is a luscious and comforting dish that combines smoky, nutty Romesco sauce with a rich creaminess that perfectly coats your favorite pasta. This vibrant and flavorful recipe is quick and easy to prepare, ideal for weeknight dinners or impressing guests with its gourmet twist. Suitable for vegetarian, vegan, and gluten-free diets with simple ingredient substitutions, it offers a delightful balance of textures and bold harmonious flavors.

Ingredients

Units Scale

Main Ingredients

  • 2 large roasted red peppers (skins blistered and blackened)
  • 1/2 cup almonds or hazelnuts, lightly toasted
  • 3 garlic cloves
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 3 tablespoons olive oil (plus extra for roasting)
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream or coconut milk (for a vegan option)
  • 12 ounces pasta of your choice (penne, rigatoni, or linguine recommended)
  • Fresh parsley or basil leaves, for garnish
  • Salt and pepper, to taste

Optional Variations

  • 1/4 teaspoon cayenne pepper or red chili flakes (for a spicy kick)
  • 1/2 cup cooked protein such as grilled chicken, shrimp, or chickpeas
  • 1 teaspoon fresh thyme or oregano (for herb twist)

Instructions

  1. Roast the Peppers and Prepare Nuts: Start by roasting the red peppers either over an open flame or under a broiler until their skins blister and blacken slightly to develop the smoky flavor. Peel off the skins once cooled. Toast the almonds or hazelnuts lightly in a dry pan until fragrant and set them aside to cool.
  2. Blend the Romesco Sauce: In a food processor, combine the roasted red peppers, toasted nuts, garlic cloves, smoked paprika, tomato paste, olive oil, and lemon juice. Blend until the mixture is smooth and vibrant, adding more olive oil as needed to reach your desired sauce consistency.
  3. Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta until al dente according to package instructions. Reserve one cup of pasta water before draining the pasta.
  4. Create the Creamy Sauce: Transfer the Romesco sauce to a warm pan over medium heat. Stir in the heavy cream or coconut milk gradually, mixing to combine. Slowly add the reserved pasta water a little at a time to thin the sauce and help it coat the pasta evenly.
  5. Combine and Serve: Add the cooked pasta to the creamy Romesco sauce and toss thoroughly so every noodle is luxuriously coated. Season with salt and pepper to taste. Garnish with fresh parsley or basil leaves and serve immediately for the best flavor and texture.

Notes

  • Roast peppers yourself rather than using jarred for more authentic smoky flavor.
  • Don’t skip toasting nuts to enhance nuttiness and depth.
  • Reserve pasta water carefully as it helps adjust sauce consistency perfectly without diluting flavors.
  • Add cream or coconut milk gradually to control the sauce’s creaminess without overpowering the Romesco taste.
  • Finish with fresh herbs to add brightness and contrast to the smoky sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 6 g
  • Sodium: 320 mg
  • Fat: 28 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 6 g
  • Protein: 12 g
  • Cholesterol: 25 mg

Find it online: https://cooktune.com/creamy-romesco-pasta/