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Vegan Romesco Pasta with Broccoli


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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Romesco: 

  • 1 large tomato 
  • 5 cloves garlic
  • 1/2 cup almonds
  • 3 roasted red peppers
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (you can also use red wine vinegar)
  • 2 tsps paprika
  • salt/pepper as desired 
  • 2 tbsp chopped fresh parsley 
  • 1/4 tsp red pepper flaks 
  • salt/pepper as desired

Other:

  • 1 Box Pasta of choice
  • 2 cups steamed broccoli 

Instructions

  1. Set out a bowl with cold water and ice. Heat a large pot of boiling water and sprinkle with salt. Once boiling add the chopped broccoli and blanch for 2-3 minutes. Remove from heat and place in the ice water. Now cook according to package instructions.
  2. Romesco sauce:  Place all the sauce ingredients into a food processor or blender. Blend on high, scraping the sides down as needed until the sauce is nice and smooth. May take a few minutes.
  3. Now add the sauce to a small sauce pan, heat on low. Stirring occasionally until the sauce has cooked and is nice and hot and bubbly. 5-10 minutes. Add the cooking pasta and blanched broccoli, combine and serve. Garnish with fresh parsley if desired. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1