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
Scale
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.
