Healthy Romesco Style Pasta

Name: Healthy Romesco Style Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: - 2 capsicum, halved and seeds removed; - 3 medium tomatoes, halved; - 3 cloves garlic, skin on; - 1/2 brown onion, skin removed and chopped in half; - 1 tbsp olive oil; - 1/4 cup roasted almonds; - 2 tbsp pine nuts; - 2 tbsp nutritional yeast; - 150g silken tofu; - juice of half a lemon; - 1 tbsp balsamic vinegar; - pinch of salt and pepper; - 500g choice of pasta

4 steps

Prep:10minCook:35min

This is the pasta dish I recommend making for someone who is new to plant-based food and to tofu! It packs heaps of flavour from roasting the veggies first and creaminess from the almonds and pine nuts.

Updated at: Wed, 07 Aug 2024 21:26:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories529.8 kcal (26%)

Total Fat12.1 g (17%)

Carbs85.8 g (33%)

Sugars7.9 g (9%)

Protein20.3 g (41%)

Sodium69.5 mg (3%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2capsicum

halved and seeds removed

3tomatoes

medium, halved

3 clovesgarlic

skin on

0.5brown onion

skin removed and chopped in half

1 Tbspolive oil

¼ cuproasted almonds

2 Tbsppine nuts

2 TbspNutritional Yeast

150gsilken tofu

0.5juice of lemon

1 Tbspbalsamic vinegar

salt

pepper

500gpasta

Instructions

Step 1

Preheat oven to 200°C and line a baking tray. Spread the tomatoes, capsicum, onion and garlic over the baking tray and drizzle over olive oil. Season with salt and pepper and roast in the oven for 30 minutes, or until charred and tender.

Step 2

Place the roasted vegetables into a high-speed blender (removing the garlic skin) with all of the other ingredients and blend until smooth.

Step 3

Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and transfer back to a pot.

Step 4

Pour the Romesco style sauce into the pasta and mix well. Serve and optionally garnish with cashew cream, pine nuts and parsley.