Romesco is a traditional Spanish sauce made with roasted red peppers and almonds. It is heaven mixed into a bowl of pasta and buried under a thick layer of grated parmesan or vegan cheese. It’s spaghetti you won’t regretti.
Linguine Romesco
Cuisine: Pasta, Italian, VeganDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
3 Large Red Peppers (or 400g)
2 Garlic Cloves, thinly Sliced
2 Tbsp Tomato Puree
3 Tbsp Balsamic Syrup/Vinegar
70g Powdered/Flaked Almonds, lightly toasted
Pinch of Smoked Paprika
1 Tsp Chilli Flakes
A Chunk of Parmesan or Vegan Cheese (for garnish)
3 Tbsp Olive Oil
Toasted Pine nuts (for garnish)
Directions
- Preheat oven to 200c (180c fan).
- Wash peppers and place them whole on a baking tray for 30 minutes or until the skin begins to char and blister.
- Allow to cool, gently remove the stalks, remaining seeds and peel the the skin off.
- Add 200g of Linguine to boiling salted water and cook aldente according to the package instructions.
- Heat 1 tbsp of oil on a low heat, add garlic, chilli flakes and paprika and saute for 30 seconds
- Add tomato puree, balsamic, roast peppers and stir for 30 seconds
- In a blender, combine the toasted almonds and pepper mixture and blitz for a minute, adding the remaining oil.
- Drain pasta, add sauce and re-heat.
- Serve with toasted pine nuts, chopped chillies and parmesan/vegan cheese