Romesco pasta with roasted peppers
A quick romesco of jarred roasted peppers, almonds, smoked paprika and balsamic, warmed through pasta. Sweet, smoky and red, with parsley to cut through it.
- Time
- 25 min
- Serves
- 2
- Kind
- Pasta
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Bring a large pan of salted water to the boil. Drain the roasted peppers, peel the garlic and chop the parsley.
- Toast the almonds in a dry frying pan for 2 to 3 minutes until golden.
- In a food processor, blitz the peppers, 30 g of the almonds, garlic, smoked paprika, tomato purée, balsamic vinegar, olive oil and a pinch of salt until nearly smooth.
- Cook the gluten-free pasta for the time on the packet. Keep a mug of the cooking water, then drain.
- Put the pasta back in the pan and stir in the romesco over a low heat with 4 tablespoons of cooking water, until warm and glossy.
- Roughly chop the remaining 10 g of almonds.
- Season with black pepper and top with the chopped almonds and parsley.
Tip Leftover romesco is good on roast vegetables or toast. Drain the jarred peppers well so the sauce does not turn thin.
Per portion
| Energy | 654 kcal |
| Protein | 13 g |
| Carbohydrate | 87 g |
| of which sugars | 9 g |
| Fat | 26 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 0.84 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- roasted peppers200 g
- almonds40 g
- garlic1 clove
- smoked paprika1 tsp
- tomato purée1 tbsp
- balsamic vinegar1 tbsp
- olive oil2 tbsp
- parsley½ bunch
