Romesco Sauce Pasta Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe Watch VideoRomesco Sauce Pasta is a bright and fresh recipe made with roasted bell peppers, garlic, olive oil, and parsley tossed with your favorite pasta. This delicious no-cook sauce is simple to make, and this whole recipe comes together in about 20 minutes total!
This easy weeknight Romesco pasta is a tasty plant-based dinner idea the whole family will love. It’s great served with easy homemade garlic knots, and a giant chopped Greek chickpea salad for a delicious meal ready in no time.
If you’ve never tried Romesco sauce before – this is the perfect introduction! Romesco sauce is a Spanish sauce made with roasted red peppers, and is traditionally served with fish. I made a big batch of this sauce, tasted it, and knew it was begging to be poured onto pasta instead!
This sauce comes together in about 5 minutes in the food processor, make this meal weeknight-friendly. A fresh and flavorful summer pasta sauce can be ready in no time by using jarred roasted red peppers too.
This Romesco Sauce Pasta Recipe Is:
- Bright
- Fresh
- Flavorful
- Smoky
- Tangy
- Delicious
- Ready in 30 Minutes
- Vegan, Vegetarian, and Gluten Free (if you are using GF pasta)
Make Romesco Pasta Sauce For a Great Pantry Dinner
This Romesco pasta recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate.
What’s In Romesco Sauce Pasta?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Garlic, Basil, Parsley
- Rotini Pasta: I used rotini for a fun twist, but you can use any pasta of your choice.
- Bell Pepper: sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- White Wine Vinegar: not to be confused with normal white vinegar, this white wine vinegar gives this recipe a really nice flavor.
- Extra virgin olive oil
- Almonds
- Red Chili Pepper Flakes: for a little heat, which gives this sauce a nice touch.
- Sea salt and black pepper
How Do I Make Spanish Romesco Pasta Sauce?
- Cook the Pasta: according to package instructions. Drain, and set aside.
- Roast the peppers – you can either use jarred roasted bell peppers, or make your own from scratch. Place bell peppers on the top rack of your oven, and broil them under the low broiler setting until flesh is charred. Remove from oven, allow peppers to cool, and remove charred flesh.
- Add Ingredients – to a food processor, add the bell peppers, basil, garlic, almonds, chili flakes, and white wine vinegar. Secure the lid, and begin processing over low speed. Open the top of the food processor and stream in the olive oil until the pesto becomes a thick paste.
- Taste, and adjust seasoning as needed. Toss the sauce with the pasta, and heat over low until hot.
- Serve with garlic bread, and an extra sprinkle of basil or parsley for garnish.
More Easy Pantry Pasta Recipes You’ll Love!
Instant Pot Tortellini Soup Recipe
Vegan Bolognese Pasta Sauce with Lentils Recipe
Creamy Vegan Lasagna Soup Recipe
Share this Roasted Red Pepper Pesto Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Romesco Sauce Pasta
Equipment
- Food Processor
- Large Pot
Ingredients
- 16 ounces pasta use certified Gluten Free if needed
- 12 ounces roasted red peppers drained
- 1 cup basil leaves or parsley
- 2 cloves garlic
- 1/4 cup almonds toasted
- 1 tablespoon white wine vinegar
- 1/2 teaspoon red chili flakes
- 1/2 cup extra virgin olive oil
- sea salt and black pepper
Instructions
- Cook the Pasta: according to package instructions. Drain, and set aside.
- Roast the peppers – you can either use jarred roasted bell peppers, or make your own from scratch. Place bell peppers on the top rack of your oven, and broil them under the low broiler setting until flesh is charred. Remove from oven, allow peppers to cool, and remove charred flesh.
- Add Ingredients – to a food processor, add the bell peppers, basil, garlic, almonds, chili flakes, and white wine vinegar. Secure the lid, and begin processing over low speed. Open the top of the food processor and stream in the olive oil until the pesto becomes a thick paste.
- Taste, and adjust seasoning as needed. Toss the sauce with the pasta, and heat over low until hot.
- Serve with garlic bread, and an extra sprinkle of basil or parsley for garnish.
Video
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
