Description
Creamy Romesco Pasta combines smoky roasted red peppers with luscious cream or cashew cream and perfectly cooked pasta, creating a rich, velvety dish that balances smoky, sweet, and savory flavors. This versatile vegetarian recipe is perfect for quick weeknight dinners or elegant gatherings, offering a satisfying and comforting meal with bold, gourmet flavors.
Ingredients
Scale
Romesco Sauce Base
- 2–3 large roasted red peppers (freshly roasted or good-quality jarred)
- 1/3 cup toasted almonds or hazelnuts
- 2 garlic cloves (roasted or raw)
- 1 tsp Spanish smoked paprika
- 2 medium ripe tomatoes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or sherry vinegar
- Salt and pepper to taste
Creamy Component
- 1/2 cup cream or cashew cream
Pasta
- 8 oz linguine, penne, rigatoni, or preferred pasta
Instructions
- Roast the Peppers and Prepare the Sauce Base: Start by roasting fresh red peppers over an open flame or under the broiler until charred on all sides. Peel, deseed, and place them in a blender. Add toasted almonds or hazelnuts, garlic cloves, ripe tomatoes, smoked paprika, vinegar, and olive oil. Blend everything until smooth and creamy, creating the flavorful Romesco sauce base with smoky and sweet notes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your preferred pasta until al dente following the package instructions. Before draining, reserve one cup of the pasta water to help adjust the sauce consistency later.
- Combine Sauce and Pasta with Cream: In a sauté pan over low heat, gently warm the Romesco sauce. Stir in the cream or cashew cream to add silkiness and richness. Add the cooked pasta to the pan and toss thoroughly to coat each strand. If needed, use the reserved pasta water to loosen the sauce to a velvety consistency.
- Final Seasoning and Serve: Taste the pasta and adjust seasoning with salt, pepper, or extra vinegar for brightness. Serve immediately while warm. Garnish with freshly chopped herbs like parsley, basil, or chives, and optionally sprinkle toasted nuts or Parmesan cheese for added texture and aroma.
Notes
- Roast peppers thoroughly to achieve authentic smoky flavor.
- Lightly toast nuts to enhance nuttiness without bitterness.
- Reserve pasta water to help thin the sauce naturally and improve coating.
- Blend sauce until super smooth for a creamy, silky texture.
- Add cream off direct heat to prevent curdling and maintain smoothness.
- Use good-quality jarred roasted peppers as a convenient alternative.
- To make vegan, substitute cream with cashew or coconut cream and ensure nuts are toasted without butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Boiling, Sautéing
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg