Pasta con Salsa Romesco

Pasta con Salsa Romesco is a vibrant and flavorful vegetarian dish that brings the essence of Spanish cuisine to your table. The nutty, roasted red pepper sauce pairs beautifully with al dente pasta, making it a delightful meal for any occasion.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Red bell peppers - 2 medium
• Tomatoes - 2 medium, ripe
• Garlic - 2 cloves
• Almonds (or hazelnuts) - 30 grams, toasted
• Olive oil - 4 tablespoons
• Red wine vinegar - 1 tablespoon
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the red bell peppers and tomatoes on a baking tray and roast in the oven for about 20 minutes, or until the skins are charred and blistered.
3. While the vegetables are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
4. Once roasted, remove the vegetables from the oven and let them cool slightly. Peel the skins off the peppers and tomatoes, then place them in a blender.
5. Add the garlic cloves, toasted almonds, olive oil, red wine vinegar, smoked paprika, and salt to the blender. Blend until smooth and creamy to create the romesco sauce.
6. Combine the cooked pasta with the romesco sauce in a large bowl, mixing well to ensure all the pasta is coated.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from the roasted vegetables.
• High in healthy fats from the almonds and olive oil.

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