healthy & creamy Romesco style pasta

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healthy & creamy Romesco style pasta 🍝

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.

recipe (serves 4 to 5):
- 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

optional garnish:
- fresh parsley
- cashew cream
- pine nuts

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.
2. Place the roasted vegetables into a high-speed blender (removing the garlic skin) with all of the other ingredients and blend until smooth.
3. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and transfer back to the pot.
4. Pour the Romesco style sauce into the pasta and mix well. Serve and optionally garnish with cashew cream, pine nuts and fresh parsley.