Vegan Romesco Pasta (Gluten-Free!)

Vegan Romesco Pasta!

This plant-based and gluten-free version of classic romesco pasta is flavourful and delicious. I’ve used coconut milk to get a creamy red pepper base, and ground almonds to get that ‘breadcrumb’ like texture. Vegan romesco pasta features a rich tomato and roasted red pepper sauce, cheesy almond flour ‘breadcrumbs’, spinach, and fresh pasta. I used gluten-free penne here, but you can use your pasta of choice.

If you are roasting your own red pepper, here is a great tutorial with instructions. Simply roast your pepper in a 450 degree oven for 15-20 minutes. If you don’t have the time to roast your red pepper, I have tested this recipe with using a raw red pepper and it turned out great. Just add your raw red pepper to the blender with the other ingredients, it will cook when you simmer the sauce. Alternatively you can use a small jar of roasted red peppers. 

For more vegan pasta recipes, try my Vegan Aglio e Olio, Creamy Chipotle Pasta, or Vegan Mac and Cheese.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Romesco Pasta

Laura Brining

A vegan and gluten-free version of red pepper romesco sauce.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 4

Ingredients

  

• One roasted red pepper see link for instructions or jar of roasted red peppers
• 1/2 cup tomato sauce
• 2-3 cloves of garlic
• 1/2 medium onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 teaspoons olive oil
• 1/2 cup coconut from a can of coconut milk
• 2 handfuls spinach chopped
• 1/2 cup almonds blended
• 2 tablespoons nutritional yeast
• One 450g package of brown rice noodles cooked according to package directions

Instructions

 

• Add the roasted red pepper, tomato sauce, garlic, onion, salt, pepper, smoked paprika, oregano, basil, olive oil and coconut milk into a blender. Blend on high until sauce is fully smooth and incorporated.
• Add your sauce to a small pot over low-medium heat. Add the chopped spinach and let simmer for about 20 minutes.
• Meanwhile, blend 1/2 cup of almonds with 2 tablespoons of nutritional yeast until you have a fine crumb-like mixture. Add the mixture to your finished sauce and toss over your prepared pasta noodles. Serve immediately.

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