Spanish Pasta with Romesco Sauce | One of the World´s BEST Pasta Dishes

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while white vinegar is cost-effective.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from rice

Whole wheat pasta increases fiber content while rice pasta is gluten-free.

Heat a large fry pan over medium heat and add 8 raw blanched almonds and raw hazelnuts to dry roast for 2-3 minutes, mixing continuously.

Remove the roasted almonds and hazelnuts from the pan and set aside.

Add 3 cups of vegetable broth to the same pan and season with sea salt, raising the heat to high.

In a food processor, add 3 large roasted red bell peppers, 1/4 cup of tomato concentrate, 1 large clove of garlic, the roasted almonds and hazelnuts, 1 teaspoon of red wine vinegar, and 1/4 cup of extra virgin olive oil. Season with sea salt and black pepper, then blend until thick and creamy.

Once the broth is boiling, add 2 1/4 cups of penne pasta to the pan and stir occasionally to prevent sticking.

After 8-9 minutes, cover the pan and lower the heat to medium-low, simmering for 2-3 minutes until the pasta is al dente.

Turn off the heat and add the romesco sauce to the pasta, mixing until well combined.

Transfer the pasta to a serving dish and grate Manchego cheese over the top, garnishing with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens