Under 20 minutes velvety romesco pasta

Under 20 minutes velvety romesco pasta

Based on 3 ratings
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"Lately, quick and easy dinners are my go-tos. I appreciate recipes that promise a quick preparation paired with great flavors. I still love having a long cooking session, but I won’t ever say no to a delicious roasted red pepper and almond sauce pasta that’s ready in 20 minutes. Velvety rich sauces always deliver maximum flavor, and you will for sure love this one."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
linguine
225 g
jarred roasted bell peppers
1 clove
garlic
80 g
blanched almonds
¼ tsp
smoked paprika powder
125 ml
cream (15% fat)
½ tbsp
butter
salt

Utensils

large pot, cooking spoon, sieve, cutting board, knife, frying pan (large), blender, immersion blender (optional)

Nutrition per serving

Cal1068
Fat53 g
Protein35 g
Carb117 g
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  • Step 1/3

    Fill a large pot with hot water, add salt, and bring to a boil. Add pasta and cook for 1 min. less than package instructions, as you’ll cook it with the sauce for 1 min. later. Reserve approx. 1 cup of pasta water before draining. While the pasta is cooking, peel and roughly chop onions and garlic.
    • 250 g linguine
    • 1 onion
    • 1 clove garlic
    • salt
    • large pot
    • cooking spoon
    • sieve
    • cutting board
    • knife

    Fill a large pot with hot water, add salt, and bring to a boil. Add pasta and cook for 1 min. less than package instructions, as you’ll cook it with the sauce for 1 min. later. Reserve approx. 1 cup of pasta water before draining. While the pasta is cooking, peel and roughly chop onions and garlic.

  • Step 2/3

    Drain the jarred roasted bell peppers. Heat butter in a large pan and sauté the garlic and onions for approx. 2–3 min. until translucent. Then, blend the contents of the pan, roasted bell peppers, almond, smoked paprika powder, Parmesan, and cream in a powerful blender or with an immersion blender until creamy. Finely chop parsley leaves.
    • 225 g jarred roasted bell peppers
    • 80 g blanched almonds
    • ¼ tsp smoked paprika powder
    • 28 g Parmesan cheese
    • 125 ml cream (15% fat)
    • 10 g parsley
    • frying pan (large)
    • blender
    • immersion blender (optional)

    Drain the jarred roasted bell peppers. Heat butter in a large pan and sauté the garlic and onions for approx. 2–3 min. until translucent. Then, blend the contents of the pan, roasted bell peppers, almond, smoked paprika powder, Parmesan, and cream in a powerful blender or with an immersion blender until creamy. Finely chop parsley leaves.

  • Step 3/3

    Transfer the pasta to the pan and season with salt and pepper. Add the sauce and mix thoroughly over low-medium heat. Add some pasta water if the sauce is too thick. Serve on deep plates garnished with parsley, chili flakes, and more Parmesan.
    • 7 g Parmesan cheese
    • chili flakes
    • salt
    • pepper

    Transfer the pasta to the pan and season with salt and pepper. Add the sauce and mix thoroughly over low-medium heat. Add some pasta water if the sauce is too thick. Serve on deep plates garnished with parsley, chili flakes, and more Parmesan.

  • Enjoy your meal!

    Under 20 minutes velvety romesco pasta
FAQ

Also known as romesco sauce, it’s a velvety, rich, creamy, and vibrant sauce made from roasted red peppers, garlic, onion, almonds, paprika powder and cream. All ingredients go through a blender for a smooth finish, and it’s ready in no time!

How-To Videos

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