Christmas Pasta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
471 kcal
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Course
Main Course, Dinner
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Cuisine
North American
Christmas Pasta Recipe
Description
Christmas Pasta Recipe features a homemade romesco sauce made from almonds, fire-roasted tomatoes, roasted red bell peppers, sun-dried tomatoes in oil, parsley, red wine vinegar, smoked paprika, and olive oil. This sauce is blended smooth and tossed with cooked pasta, softened broccoli sautéed with garlic, and mini bocconcini cheeses. The pasta used is typically a short, tube-shaped variety like garganelli, but other similar types will work. The broccoli is cooked in olive oil until tender, retaining a slight bite. The romesco sauce lends a smoky, tangy flavor with nutty undertones from the almonds, balanced by the creamy bocconcini. Chopped basil and almonds garnish the dish, adding fresh herbal and crunchy notes.
Served warm, this pasta balances a rich sauce, tender vegetables, and soft cheese, making it an enjoyable savory meal suitable for holiday gatherings or a special dinner. Setting aside some broccoli and bocconcini for garnish preserves the colorful presentation after mixing.
The recipe notes suggest any short tube pasta can be used and mention that adding broccoli and bocconcini after plating helps keep the dish visually festive. This also provides textural contrast with the creamy cheese against the pasta and broccoli.
Ingredients
- 10 ounces pasta see notes
- 1 tablespoon olive oil
- 1 head broccoli cut into florets
- 2 cloves garlic minced
- 200 ml bocconcini mini, container
- basil to serve, chopped almonds
- almond to serve, chopped almonds
Romesco Sauce
- 1 cup almonds whole
- 7 ounces red bell pepper roasted
- 7 ounces fire-roasted tomatoes drained
- ¼ cup tomatoes packed in oil, sun dried
- 2 tablespoons flat-leaf parsley
- 1 tablespoon red wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Start by making the romesco sauce. Put all the ingredients EXCEPT for the olive oil into your blender and blend until smooth. Then drizzle in the olive oil with the blender running.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve 1 cup of the pasta water then drain and return the pasta to the pot.
- While the pasta is cooking, make the broccoli. Heat the olive oil in a large frying pan over medium-high heat. Add the broccoli and saute until tender, about 5 minutes. Add the garlic and cook for one minute more.
- Pour the romesco sauce over the cooked pasta and toss well. Use the reserved pasta water to loosen the sauce - you'll likely use most of it. Mix the broccoli and bocconcini (see notes) into the pasta and serve topped with basil and a few chopped almonds.
Notes
- Use any short, tube-shaped pasta that you prefer; garganelli is recommended but not required.
- Reserve some broccoli and bocconcini to add as a garnish after plating to retain visual appeal and texture contrasts.
- The romesco sauce should be smoothly blended and adjusted with reserved pasta water for ideal consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1 = ⅙ of the recipe | |
| Calories | 471kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 758mg | 32% |
| Potassium | 737mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 113mg | 126% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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