One-Pot Romesco Sauce Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
399 kcal
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Course
Main Course
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Cuisine
Spanish
One-Pot Romesco Sauce Pasta
Description
The One-Pot Romesco Sauce Pasta features a sauce made from roasted red bell peppers blended with almonds, smoked paprika, garlic, lemon juice, and olive oil. This sauce delivers a smoky, nutty flavor with subtle heat from red pepper flakes. The pasta is cooked directly in seasoned water with onions and spices, allowing it to absorb these savory elements and marry well with the romesco sauce once combined. The toppings of seasoned tofu slices provide a firm and spiced protein element that contrasts the tender pasta.
The recipe involves roasting the peppers to deepen their flavor and soften their texture before blending them with toasted almonds and spices for the sauce. Cooking the pasta in the same pan with aromatics minimizes cleanup while maximizing flavor. Serving this dish immediately after tossing the noodles in sauce preserves the texture and melds the flavors nicely.
For best results, peel the roasted peppers once cooled to ensure smooth sauce consistency. The tofu topping adds both texture and a smoky, tangy seasoning that complements the pasta well. This meal offers a satisfying mix of creamy sauce and crisp tofu topping with vibrant, layered tastes.
Ingredients
For the romesco-inspired sauce:
- 2 red bell pepper roasted - you can use jarred or you can roast them yourself (see notes, whole
- 1/2 cup almonds preferably lightly toasted and then soaked in warm water
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
Optional adds to the romesco sauce
- 2 teaspoons sherry vinegar or red wine vinegar, 1/2 teaspoon onion powder ,
- 1 tomato or 2oz fire-roasted tomatoes
For the pasta:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 3 cups water or stock
- 7 oz pasta or 5 regular lasagna sheets, broken up (I used Mezzi Paccheri, of choice
- black pepper to taste
Topping:
- 7 oz tofu pressed for at least 15 minutes and then sliced into 1/2-inch thick slices, extra firm
- 2 teaspoons lime juice
- 1 teaspoon Cajun spice
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
Instructions
Make the romesco sauce.
- Add the roasted bell peppers and the rest of the ingredients to a food processor and process until a coarse mixture forms and there are no large chunks of almonds left. Taste and adjust salt if needed.
- If you like your sauce smoother, you can process it for a few more minutes and set the sauce aside.
Make the pasta.
- Heat the oil in a skillet or shallow saucepan over medium heat. Add the onion and a good pinch of salt and cook until the onion is translucent. Then add all the spices and the water and mix well. Then add the pasta and press it into the water. Cover the skillet and cook for 1 2 minutes stirring once in between. Check if the pasta is cooked. Depending on your pasta and stove it should be ready between 12-19 minutes.
- Once the pasta is al-dente, switch off the heat. Then add the prepared romesco sauce and toss well to coat. Bring to a simmer over medium-low heat and switch it off. Cover with the lid and allow the flavors to meld together for a few minutes.
Meanwhile, make the tofu topping.
- Press and slice the tofu if you haven’t already then brush the tofu with the lime juice. Mix the spices in a bowl and sprinkle them all over the tofu. You can let it sit and marinate for some time by making it ahead. Or you can grill them right away.
- Heat up a grill pan or regular skillet over medium-high heat. Add 1-2 teaspoons oil and once the oil is hot add the tofu slices and grill or cook until golden on both sides.
- Remove from the skillet, slice, top the pasta and serve. Garnish with some chopped parsley and more pepper flakes if you wish. You can also add some flaked salt.
- Store: Store the pasta and tofu separately in a closed container in the fridge for upto 3 days. Reheat in the microwave
Notes
- Roast bell peppers until well charred and then allow them to steam under a covered pan to ease peeling.
- If you prefer nut-free, substitute almonds with pumpkin or sunflower seeds in the sauce.
- Use jarred roasted peppers as a shortcut, but roasting fresh peppers enhances flavor.
- Press and slice extra firm tofu before seasoning and searing for best texture and flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 689mg | 29% |
| Potassium | 612mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2898IU | 58% |
| Vitamin C | 84mg | 93% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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