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!
Vegan Spicy Kale and Romesco Pasta
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
- Start heating water for the pasta. Cook according to package instructions.
- Then make the romesco sauce. Place all the sauce ingredients into a food processor or blender. Blend on high, scraping the sides down as needed until the sauce is nice and smooth. May take a few minutes.
- 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.
- 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.
- 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!
Romesco is one of my favourite sauces, think i should make It more often. With pasta sounds great!
It is soooo good with pasta!
Goodness this sounds incredible! I’m totally adding it to my menu next week.
Yay! It’s one of my favorites!
I have allergies to nuts. What can I substitute the almonds with? Or can it be ommited? Thanks
Love all your recipes!!
I can’t really think of a great replacement. So I would just try omitting them. I think it will still taste delicious!
I have a nut allergy too. I added oats to add a nutty flavor and it was delicious. 🙂
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.
Yes! I am so happy to hear that!
For the roasted red pepper, what kind of red pepper? And do you roast them yourself? Thanks!
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!
I was going to ask this same question but now, since you’ve answered, I’d like to expand on that. In the recipe you said 2-3 roasted peppers. If you use the jarred how many pieces are you using? I too have the Trader Joes Roasted Peppers. TIA
I think generally when I use the jarred ones from Trader Joe’s I just use the whole jar. It seems to be about the equivalent of 2-3 whole peppers.
I made some tonight and it tastes AMAZING!
Yay! So happy to hear it!
How much is the 1 C. Almonds? I’d that 1 cup?
Yes, C. Stands for cup.
Great thanks! Going to give it a go tonight! Thanks!
No problem!! I hope you enjoy!
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!
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.
Is it dried or fresh parsley?
Fresh parsley!:)
I have just tried this pasta dish tonight and it was absolutely delicious . Thank you for the recipe Lauren.
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.
Are the raw almonds for the sauce supposed to be soaked at any point?
Nope, no need to soak them. I just add them right into the blender with the rest of the romesco sauce ingredients!
Wow, this recipe sounds so delicious! I’m definitely trying it! By the way, what type of pasta is this in the photo?
Shanika ~ I’m not sure myself what type of pasta this is but I’ve discovered that Walmart carries an eggless wide noodle, like the egg noodles. That is what I’ll be using to try this amazing sounding dish 🙂
Oh, Yummy. I’m headed over to a local pasta house for some fresh wild mushroom pasta. I can’t wait to give this a try tomorrow evening in date night. Thanks! 🙏🏽
Man O Man. I made that Romesco sauce today. Beat tasting stuff ever. Thanks for a winner.
Gonna trying making this dish tomorrow. Sounds and looks great. What pasta did you use in this dish?
I used some fresh pasta that I made, but any kind of pasta you like will work! I do like long noodles for this, but it’s up to you! If you want to try my fresh pasta dough, here is the basic recipe I always use:https://www.rabbitandwolves.com/vegan-mediterranean-ravioli/
This sauce was incredibly satisfying. I wasn’t sold when I was making it (mainly because in my brain you either do red sauce or white sauce) but boy, this flavor just blew me away! It was delicious and I will be making this again.
I absolutely loved this recipe. Just finished my plate and making shopping list so I can make a jar of this sauce!!😋😋😋 I did make substitutions tho. Cubbards were a little light. No bread. Whaaat!? So I added white wine💃 Lemon pepper season, I roasted the peppers, so easy! No almonds so I went true Italian, pine nuts🤑. Still all inspiration was YOU!! THANKS 😁 Excuse me while I lick my plate.
Outstanding!
I made this tonight and it was THE BOMB! (I actually left a question here earlier this evening about pasta proportions, but figured it out in the process of making the meal. No need to address that question, thank you.) This Vegan Spicy Kale & Romesco Pasta was soooo delicious! I ended up using 8 oz (1/2 package) of Rice Noodles (linguine), which cooked down to 4 adult servings. Perfect proportions for the two of us. My wife absolutely raved over this, which made me really happy, too! The Romesco sauce is amazing, a nice change-up from traditional marinara for any pasta noodle dish. The greens and good carbs in this recipe make for a perfect marriage on the plate. This is truly a Blue Ribbon recipe and dish. It just made the “A” list for our kitchen menu rotation. I assume the Romesco sauce can be made in batches and then frozen? Yes?…
Can I use a can of diced tomatoes instead of the plum tomatoes? It’s all I have on hand. 😊😊
This is absolutely delicious, my very picky non vegan non teenager loved it as well!!!
This is one of my new favorite pasta recipes ever! I added a little nutritional yeast on top at the end and I think it worked nicely. I come to your blog every week when I’m planning out my meals!
This recipe is just exceptional. I love so many of your recipes but this one was at a whole new level. Just fantastic. My husband kept raving—and he loves to hate kale! Quick easy and absolutely perfect. I’ll be adding this to the ‘keeper’ file. Thank you!