Description
This Creamy Romesco Pasta recipe combines the smoky, nutty flavors of traditional Catalan Romesco sauce with a luscious creamy twist. Roasted red peppers, toasted nuts, garlic, and smoked paprika form the base, blended into a smooth sauce that coats perfectly cooked pasta, enhanced with a splash of cream or cashew cream. This quick and flavorful dish is ideal for a satisfying weeknight dinner with a Mediterranean flair.
Ingredients
Scale
Romesco Sauce
- 2–3 large roasted red peppers (freshly roasted or good-quality jarred)
- 1/3 cup toasted almonds or hazelnuts
- 2 garlic cloves (roasted or raw)
- 1 tsp Spanish smoked paprika
- 2 medium ripe tomatoes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or sherry vinegar
- Salt and pepper to taste
- 1/2 cup cream or cashew cream
Pasta
- 8 oz linguine, penne, rigatoni, or preferred pasta
Instructions
- Roast the Peppers and Prepare the Sauce Base: Roast fresh red peppers over an open flame or under the broiler until charred on all sides, then peel and deseed them. Place the peppers in a blender along with toasted almonds or hazelnuts, garlic cloves, ripe tomatoes, smoked paprika, vinegar, and olive oil. Blend everything until smooth and creamy to create the Romesco sauce base.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your preferred pasta until al dente according to the package instructions. Before draining, reserve one cup of the pasta water to help adjust the sauce consistency later.
- Combine Sauce and Pasta with Cream: Heat the Romesco sauce gently in a sauté pan over low heat. Stir in the cream or cashew cream for richness and a silky texture. Add the cooked pasta to the pan and toss to coat thoroughly. Use the reserved pasta water as needed to loosen the sauce to a velvety consistency.
- Final Seasoning and Serve: Taste the pasta and adjust the seasoning with salt, pepper, or extra vinegar to brighten the flavors. Serve immediately while warm. Garnish with freshly chopped herbs such as parsley, basil, or chives, and optionally sprinkle toasted nuts or Parmesan cheese for added texture and aroma.
Notes
- For a vegan version, use cashew cream or another plant-based cream substitute instead of dairy cream.
- You can roast the peppers ahead of time and store them in the fridge to save meal prep time.
- Choosing smoked paprika adds a deep smoky flavor essential to authentic Romesco sauce.
- Reserve pasta water before draining; it helps to achieve the perfect sauce consistency.
- Garnishing with freshly chopped herbs and extra toasted nuts adds freshness and crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
