Get ready to fall in love with the Creamy Romesco Pasta Recipe—a vibrant, comforting dish that beautifully marries smoky roasted red peppers with rich, velvety cream, all tossed with your favorite pasta. This recipe is a celebration of bold flavors and silky textures that work together to create a pasta experience you’ll want to make again and again. Whether you’re looking for a weeknight dinner or a crowd-pleaser, this pasta delivers both elegance and ease in every bite.
Ingredients You’ll Need
Simple ingredients are the magic behind this dish. Each component plays an essential role, from the smoky and sweet roasted red peppers to the crunchy toasted nuts, creating layers of flavor and texture that make this pasta truly irresistible.
- Roasted red peppers: Choose fresh and char them yourself or opt for high-quality jarred peppers for a smoky, sweet base.
- Toasted almonds or hazelnuts: Adds a delightful crunch and nutty warmth to the sauce’s depth.
- Garlic cloves: Use roasted for mellow richness or raw for a punchier bite.
- Spanish smoked paprika: Infuses a distinct smoky flavor that defines the Romesco sauce.
- Ripe tomatoes: Bring juicy freshness and balance to the dish.
- Olive oil: Adds silkiness and rounds out the sauce.
- Red wine or sherry vinegar: Brightens the sauce with a subtle acidic kick.
- Salt and pepper: Essential for bringing all flavors together harmoniously.
- Cream or cashew cream: Creates the luscious, creamy texture that makes this pasta so comforting.
- Pasta (linguine, penne, rigatoni, or your favorite): Acts as the perfect carrier for the rich sauce.
How to Make Creamy Romesco Pasta Recipe
Step 1: Prepare the Romesco Sauce
Begin by roasting your red peppers until they’re charred and tender, which brings out their smoky sweetness. Peel and deseed the peppers, then blend them with toasted almonds or hazelnuts, garlic, ripe tomatoes, smoked paprika, vinegar, and olive oil. This creates a silky, flavorful Romesco sauce base that’s bursting with depth and brightness.
Step 2: Cook the Pasta
While the sauce is coming together, bring a large pot of salted water to a rolling boil and cook your chosen pasta until just al dente. Remember to save a cup of the starchy pasta water before draining—it’s a secret tool to help you adjust your sauce’s consistency perfectly.
Step 3: Combine Sauce and Pasta
Warm the Romesco sauce gently over low heat, then stir in the cream or cashew cream to introduce a smooth, rich texture. Add the cooked pasta to the pan and toss thoroughly so every piece is coated with that gorgeous sauce. If the sauce feels too thick, gradually mix in reserved pasta water to loosen it to a velvety finish.
Step 4: Season and Serve
Take a moment to taste and adjust seasoning with salt, pepper, or a splash of vinegar to brighten the flavors. Serve the pasta warm, garnished with freshly chopped herbs, and if you like, sprinkle toasted nuts or Parmesan cheese on top for extra texture and aroma.
How to Serve Creamy Romesco Pasta Recipe
Garnishes
Fresh herbs like parsley, basil, or chives add a pop of color and fresh scent that complement the sauce’s richness. Toasted almonds or hazelnuts sprinkle a delicious crunch, while shaved Parmesan adds a salty, savory finishing touch that makes this dish feel truly special.
Side Dishes
This creamy Romesco pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette to contrast its luxurious sauce and add refreshing brightness. Roasted seasonal vegetables or crusty garlic bread make excellent companions, rounding out a satisfying, well-balanced meal.
Creative Ways to Present
For an elegant dinner, serve the pasta in shallow bowls topped with a drizzle of good olive oil and a few freshly cracked black peppercorns. You can also set up a pasta bar with garnishes and nuts on the side, letting guests customize their plates. A sprinkle of edible flowers or microgreens can add a charming, colorful flourish for entertaining.
Make Ahead and Storage
Storing Leftovers
You can store leftover Creamy Romesco Pasta Recipe in an airtight container in the refrigerator for up to three days. Keep the pasta and sauce together to maintain the creamy texture, but a quick stir before reheating will bring it back to life beautifully.
Freezing
This pasta stores reasonably well in the freezer. Divide into portions and freeze in airtight containers for up to two months. Note that the cream component may slightly separate when thawed, but stirring well during reheating usually fixes this.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of water or cream if it seems too thick. Microwaving works too—cover loosely and stir every 30 seconds for even warming. The sauce’s creamy richness will be just as satisfying as the first time.
FAQs
Can I use jarred roasted red peppers for this recipe?
Absolutely! High-quality jarred roasted red peppers work perfectly and save time while still delivering that wonderful smoky flavor at the heart of the Romesco sauce.
Is there a vegan version of this Creamy Romesco Pasta Recipe?
Yes, swapping dairy cream for cashew cream or another plant-based alternative makes this dish fully vegan without sacrificing that silky creaminess.
What’s the best pasta shape to use?
Pasta shapes that hold sauce well, like linguine, penne, or rigatoni, are ideal. They allow each bite to deliver that creamy, flavorful Romesco sauce perfectly.
How spicy is the Romesco sauce?
This version is mild and smoky rather than spicy, thanks to the sweet roasted peppers and smoked paprika. You can add a pinch of chili flakes if you want a little heat.
Can I prepare the Romesco sauce in advance?
Yes! The Romesco sauce can be made a day ahead and refrigerated. Bring it to room temperature and stir in the cream just before warming and tossing with pasta for the freshest taste.
Final Thoughts
This Creamy Romesco Pasta Recipe has quickly become one of my all-time favorite comfort dishes to share with friends and family. The way smoky, nutty sauce blends with silky cream and perfectly cooked pasta is nothing short of magic. I hope you’ll enjoy making and savoring this recipe as much as I do—it’s a guaranteed winner every time you bring it to the table.
Print
Creamy Romesco Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Creamy Romesco Pasta recipe combines a smoky, nutty Romesco sauce made from roasted red peppers, toasted almonds, and Spanish smoked paprika with tender pasta and a touch of cream. It’s a comforting and flavorful dish perfect for a quick yet impressive meal, blending vibrant Mediterranean flavors with a rich, velvety texture.
Ingredients
Romesco Sauce
- 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
- 1/2 cup cream or cashew cream
Pasta
- 8 oz linguine, penne, rigatoni, or preferred pasta
Instructions
- Prepare the Romesco Sauce: Start by roasting fresh red peppers over an open flame or under the broiler until charred on all sides. Once cooled, peel and deseed the peppers. Place them in a blender along with toasted almonds or hazelnuts, garlic cloves, ripe tomatoes, smoked paprika, vinegar, and olive oil. Blend all ingredients until smooth and creamy, creating the smoky and flavorful Romesco sauce base.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your preferred pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta cooking water to help adjust sauce consistency later.
- Combine Sauce and Pasta: In a sauté pan over low heat, gently warm the prepared 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 evenly. If the sauce is too thick, incorporate some reserved pasta water a little at a time until you achieve a velvety consistency.
- Season and Serve: Taste your pasta and adjust seasoning with salt, pepper, or an extra splash of vinegar to brighten the flavors. Serve immediately while warm. Garnish with freshly chopped herbs such as parsley, basil, or chives, and optionally sprinkle toasted nuts or Parmesan cheese for additional texture and aroma.
Notes
- For a vegan version, substitute cream with cashew cream and omit Parmesan cheese garnish.
- You can roast red peppers ahead of time and store them in the refrigerator for up to 3 days or freeze for longer storage.
- To toast nuts, spread them on a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes, stirring frequently.
- Reserve pasta water carefully as it contains starch that helps bind the sauce to the pasta.
- Adjust vinegar quantity to suit your taste preference for acidity and brightness.
