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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
Cook Time 20 minutes
Total Time 25 minutes
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.