Roasted Romesco Pasta

Roasted Romesco Pasta

This one has become a proper staple in our kitchens and honestly we can't stop making it. Romesco is one of those sauces that sounds fancy but once you've made it, you'll want to put it on everything. Roasting the peppers, shallots, garlic and tomatoes together builds this deep, smoky sweetness that you just can't get any other way, and the toasted almonds give it this incredible nutty richness. Toss it through pasta and you've got something that feels genuinely special without being a nightmare to pull off. Trust us, make this tonight.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large roasting tray
  • Second roasting tray
  • Food processor

Ingredients

  • 4 red peppers
  • 4 banana shallots
  • 1 bulb of garlic
  • 250g cherry tomatoes
  • 2 tsp smoked paprika
  • 1 tsp sugar
  • 120g almonds
  • 2 tbsp sherry vinegar
  • Salt & pepper
  • 500g pasta
  • plant-based parmesan
  • roasted almonds
  • rocket

Method

1

For the Romesco sauce

  • First prep the red peppers, trim the stalk, remove the seeds and roughly chop.
  • Peel and roughly chop the shallots.
  • Cut the garlic bulb in half to release the cloves.
  • Transfer the prepped veg and cherry tomatoes into a large roasting tray, sprinkle with the paprika, sugar and salt.
  • Transfer to the oven and roast for 25 minutes, or until soft.
  • Pop the almonds onto a second roasting tray, and roast for 10 minutes, until the nutty aromas are released.
2

Finish your sauce

  • When the vegetables are soft, remove from the oven and allow to cool slightly, squeeze the roasted garlic cloves from the bulb.
  • Transfer to a food processor, add the almonds (reserving a handful for garnish if you want), and blend until you have a smooth sauce.
3

Cook the pasta and serve

  • Cook the pasta according to instructions on the packet.
  • Drain the pasta and return back to the pot, smother pasta with your sauce, give it a good mix so that each piece is coated.
  • Season with salt and pepper, chop your reserved roasted almonds and sprinkle over your pasta, finish with the parmesan and rocket.

Tips & Variations

  • Get the roast right: Don't rush the veg out of the oven early. Give them the full 25 minutes and let them go soft and golden at the edges. That colour means flavour.
  • Blitz to your texture: We like our romesco with a little texture still in it, not completely smooth. Pulse the blender rather than going full speed and you'll get that lovely rustic feel.
  • Save your pasta water: Before you drain the pasta, scoop out a mugful of that starchy cooking water. Add a splash when you toss everything together and it helps the sauce cling beautifully to every piece.

Why This Works

The trick here is getting a proper roast on those peppers and tomatoes. You want them soft and a little caramelised at the edges because that's where all the flavour lives. Toasting the almonds separately is worth the extra tray, it brings out this warmth and depth that makes the whole sauce taste like you've been cooking for hours.