Under 20 minutes velvety romesco pasta

Step 1/3

• 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

• 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

• 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!