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Vegan Spicy Kale and Romesco Pasta

Greens and carbs! These are a few of my favorite things!

Romesco sauce is one of my all time favorite things! It goes amazingly well on almost any protein or vegetable. It also makes the most delicious pasta sauce! It compliments greens beautifully well, also. Making this a totally healthy, filling and completely perfect dish! The spicy kale, the rich and thick sauce and the carby delicious pasta is one of my new go to meals. Made in no time! This vegan spicy kale and romesco pasta is the best pasta!

 This romesco sauce is made in 2 minutes in a food processor, and then simply heated on low until nice an hot and bubbly. In the mean time, just cook your pasta of choice and saute some kale in olive oil, garlic, red pepper flakes and some nice sea salt! Quick, easy and a great healthy meal for any night of the week!

 Romesco sauce has a very unique flavor, so much depth and there is nothing like it! Tomatoes, roasted red peppers, garlic, parsley, lemon, thickened by almonds and a slice of bread. It blends up in no time, and is so insanely scrumptious! 

Kale is one of my favorite veggies to use in pasta. Have you tried adding sauteed kale to pasta and then any sauce, really? I feel really good about myself, because, ya know, it’s healthy and stuff. However, it is also freaking delicious! Greens and carbs generally create my favorite meals! 

Easy, unique, this vegan spicy kale and romesco pasta is my jam! A little smoky, a little spicy, and all the good things! I hope you enjoy this majorly delish pasta dish! I am a firm believer that you can never have too many pasta dish recipes in your repertoire!  

5 from 1 vote
Vegan Spicy Kale and Romesco Pasta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Sauteed spicy kale and quick romesco sauce tossed with pasta!

Course: Main Course
Servings: 4 servings
Author: Lauren Hartmann
Ingredients
Romesco Sauce
  • 4 Small Roma tomatoes
  • 2-3 Roasted red peppers
  • 3 Cloves of Garlic
  • 1 C. Almonds, raw
  • 1 Slice of Bread, vegan
  • 2 Tbsp. Parsley
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Olive oil
  • 1 tsp. Smoked paprika
  • Salt and Pepper to taste
For the pasta
  • 1 Tbsp. Olive oil
  • 2 Cloves of Garlic, chopped
  • 3 C. Kale, chopped
  • 1 tsp. Red pepper flakes
  • 1/2 tsp. Salt
  • 1 Box Pasta of choice
Instructions
  1. Start heating water for the pasta. Cook according to package instructions.

  2. Then make the romesco sauce. Place all the sauce ingredients into a food processor. Blend on high, scraping the sides down as needed until the sauce is nice and smooth. May take a few minutes.

  3. Now add the sauce to a small sauce pan, heat on low. Stirring occasionally until the sauce has cooked and is nice and hot and bubbly. 5-10 minutes. 

  4. While the sauce is heating and pasta is cooking. Saute the kale. Heat the olive oil in a non stick pan on medium high, then add the garlic and kale. Then the red pepper flakes and salt. Saute for about 2-4 minutes until the kale has softened, reducing heat as needed. Remove from heat. 

  5. When the pasta is ready. drain and return to the pot, then add the kale and romesco sauce. Toss to coat the pasta in the sauce. Serve immediately!

 

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20 Comments

  • Reply
    Jo from yummyvege
    September 27, 2017 at 3:27 pm

    Romesco is one of my favourite sauces, think i should make It more often. With pasta sounds great!

    • Reply
      Lauren Hartmann
      September 27, 2017 at 5:10 pm

      It is soooo good with pasta!

  • Reply
    whetherveganornot
    October 14, 2017 at 11:15 pm

    Goodness this sounds incredible! I’m totally adding it to my menu next week.

    • Reply
      Lauren Hartmann
      October 14, 2017 at 11:19 pm

      Yay! It’s one of my favorites!

  • Reply
    Erika
    October 29, 2017 at 10:50 pm

    Great recipe! I made this for dinner and we really enjoyed it. Even my two year old! It’s a great alternative to a basic tomato sauce.

    • Reply
      Lauren Hartmann
      October 30, 2017 at 12:17 pm

      Yes! I am so happy to hear that!

  • Reply
    Angie
    November 4, 2017 at 7:08 am

    For the roasted red pepper, what kind of red pepper? And do you roast them yourself? Thanks!

    • Reply
      Lauren Hartmann
      November 4, 2017 at 10:25 am

      I just use canned or jarred roasted red peppers. I generally use Trader Joe’s brand. You can totally roast them yourself if you want, I just like use ones from a jar as a time saver!

  • Reply
    Chai
    November 7, 2017 at 4:53 am

    I made some tonight and it tastes AMAZING!

    • Reply
      Lauren Hartmann
      November 7, 2017 at 2:47 pm

      Yay! So happy to hear it!

  • Reply
    Simon
    March 21, 2018 at 4:55 pm

    How much is the 1 C. Almonds? I’d that 1 cup?

    • Reply
      Lauren Hartmann
      March 21, 2018 at 5:02 pm

      Yes, C. Stands for cup.

      • Reply
        Simon
        March 21, 2018 at 2:07 pm

        Great thanks! Going to give it a go tonight! Thanks!

        • Reply
          Lauren Hartmann
          March 21, 2018 at 6:30 pm

          No problem!! I hope you enjoy!

  • Reply
    Megan
    March 21, 2018 at 11:41 pm

    This sounds so good! Just to clarify the red pepper portion, does the recipe call for 2-3 slices of roasted red pepper or 2-3 whole roasted peppers? Thanks!

    • Reply
      Lauren Hartmann
      March 26, 2018 at 2:34 pm

      Sorry, it took me so long to answer your question! I do use 2-3 whole roasted red peppers. If they are still intact inside the jar, you can just grab a whole one. If not, just use the largest most intact peppers in the jar. If you are roasting them yourself, I would just use 2 peppers.

  • Reply
    Amanda
    March 28, 2018 at 10:34 am

    Is it dried or fresh parsley?

    • Reply
      Lauren Hartmann
      March 28, 2018 at 2:01 pm

      Fresh parsley!:)

  • Reply
    Hajni
    November 3, 2018 at 6:58 pm

    I have just tried this pasta dish tonight and it was absolutely delicious . Thank you for the recipe Lauren.

  • Reply
    Janine Arnesen-Nolt
    November 5, 2018 at 10:39 am

    I made this for my very vegan grown children over the cool November weekend and they absolutely loved it! I roasted my own peppers so think maybe the jarred peppers would add more moisture? So I needed to add a bit of extra tomato juice, but it got rave reviews. So nice to have a vegan meal that is different from the usual salad and beans faire.

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