Romesco Pasta

Every forkful is a journey to the heart of Catalan cuisine. The base of this dish is a sauce made of roasted red peppers and walnuts. This is one of my favourite recipes.

Ingredients:
For the sauce:

Red bell peppers
Onions
Cherry tomatoes / roma tomatoes
Garlic cloves
Olive oil
Walnuts / cashews
Nutritional yeast

For the pasta:
Spaghetti or penne pasta
Veggies of your choice, I’ve used blanched broccoli
Chilli flakes
Salt
Pepper
Olive oil
Lite cream (optional)
Italian seasoning

Method:

• For the sauce, roughly chop up all the veggies and add them to a baking tray lined with baking paper. Drizzle olive oil and salt and roast in the oven at 200C for 40 minutes. Once roasted, cool the veggies and blend them along with roasted walnuts.

• Heat a pan and add olive oil and the sauce. Cook for 2-3 minutes. Drizzle lite cream, salt, pepper and chilli flakes and cook for another 2 minutes. Add veggies of your choice along with the pasta and mix it well. Don’t cook this for long, you’ll want the spaghetti to be al-dente. Enjoy!