Jessny | Dietitian | Vegan & Veg Recipes | UGC food creator

Romesco Pasta

Name: Romesco Pasta
Prep time: 30 min
Yield: 5 servings
Ingredients: 4 Whole roasted red pepper (Can make your own or use canned); 4 Sun dried tomatoes; 0.25 cup Extra virgin olive oil; 250 g Firm tofu; 0.75 cup Cashews or almonds (Toasted); 4 tbsp Nutritional yeast; 1 tbsp Smoked paprika; 156 mL Tomato paste; 1 tbsp Sherry vinegar or lemon squeeze; 0.25 tsp Asafoetida powder; 0.33 cup Soy milk (Depending on how thick you like the sauce); Parsley (Handful); 1 tbsp Pesto (Homemade or store bought); 1.5 tsp Dried oregano; Black pepper and salt (To taste); 400 g Pasta (Catelli smart or your local whole grain pasta)

A go-to midweek meal packed with protein & fibre and comes together in under 30 mins!

Yield5 servings

Prep time30 minutes

Ingredients

Directions

1
In a high speed blender combine all sauce ingredients until completely smooth.
2
Can heat up Romesco sauce further on stove top prior to mixing with pasta.
3
Cook pasta as per directions.
4
Pour sauce on top of pasta.
5
Enjoy!

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