Description
Silky, smoky, and utterly comforting, this Creamy Romesco Pasta brings roasted red peppers, toasted almonds, and a hint of smoked paprika together in a luscious cream-based sauce that clings to every strand of pasta. Trust me, you’re going to love this.
Ingredients
Scale
- 12 ounces spaghetti or penne
- 2 cups roasted red peppers, jarred or freshly roasted
- 1/3 cup almonds, toasted
- 3 cloves garlic, peeled
- 2 tablespoons tomato paste
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup freshly grated Parmesan cheese (or 3 tablespoons nutritional yeast for vegan)
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a rolling boil so the pasta cooks evenly.
- Combine Ingredients: In a blender or food processor combine roasted red peppers, toasted almonds, garlic, tomato paste, olive oil, red wine vinegar, smoked paprika, heavy cream, and Parmesan. Blend until mostly smooth with a slight texture, scraping down sides as needed.
- Prepare Your Cooking Vessel: Cook the pasta in the boiling salted water until al dente according to package directions. Before draining, reserve 1 cup of the pasta cooking water.
- Assemble the Dish: Warm a skillet over medium-low heat and gently heat the blended romesco sauce, stirring to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Cook to Perfection: Add the drained pasta to the skillet and toss thoroughly so each strand is coated in the sauce. Use reserved pasta water as needed to create a silky emulsion.
- Finishing Touches: Season with salt and black pepper to taste. Stir in chopped parsley and an extra grating of Parmesan if desired. For texture, finish with toasted almond pieces or a sprinkle of toasted breadcrumbs.
- Serve and Enjoy: Plate the pasta in nests or generous mounds, drizzle with a little olive oil, scatter toasted almonds and parsley on top, then serve warm.
Notes
- Toast the almonds before blending to deepen their nutty flavor and aroma.
- Always reserve pasta water; its starch helps emulsify the sauce and make it silky.
- Use fire-roasted peppers when available for the best smoky depth.
- To reheat leftovers, warm gently in a skillet with a splash of cream or pasta water to restore creaminess.
Nutrition
- Serving Size: 1 of 4
- Calories: 480
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 35 mg