Smoky Romesco Pasta

I’ve been making this sauce whenever I’m looking for a pasta dish that’s rich, smoky, and unforgettably delicious. It’s comforting, deeply flavorful, and practically no effort at all.

I’m making it again tonight. Don’t tell anyone, but this is a no-cook sauce. And it’s so quick, you won’t believe it.

This is just what I need now and it’s found its way into our regular rotation. Seriously, this is special enough for the holidays, yet simple enough for everyday.

Any extra sauce can be refrigerated in a glass jar for creative meals later in the week. Try adding your own touches. Maybe chopped olives or steamed broccoli? Fresh tomatoes? I love sprinkling it with creamy vegan ricotta cheese crumbles.

I hope you have a chance to try this one. You will not be sorry. xo

SMOKY ROMESCO PASTA


3/4 cup toasted almonds
1/4 cup fresh parsley or cilantro
14-ounce can tomato sauce
12-ounce jar of roasted red peppers, rinsed
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
16 ounces whole wheat pasta

Garnish: fresh basil and or vegan ricotta cheese

Instructions

Into a high-powered blender (like a Vitamix Professional Series 750), add almonds, parsley (or cilantro), tomato sauce, roasted red peppers, lemon juice, balsamic vinegar, smoked paprika, salt, and cayenne pepper.

Blend until smooth.

Meanwhile, cook pasta according to package directions. Drain and set aside.

Toss sauce with hot pasta, and garnish (if desired) with fresh basil or/and vegan ricotta. Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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