Romesco and spinach pasta

Romesco and spinach pasta

Ingredients

serves 2
  • •160g pasta
  • •1 large red pepper
  • •½ tbsp olive oil
  • •100g silken tofu
  • •1 garlic clove
  • •6 sun-dried tomatoes
  • •1 tbsp extra virgin olive oil
  • •1 tbsp nutritional yeast
  • •½ tsp smoked paprika
  • •Pinch sea salt
  • •Pinch chilli flakes
  • •6 roasted almonds, chopped
  • •Juice of ½ lemon
  • •80ml water
  • •60g spinach
  • •Small handful fresh parsley, finely chopped
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Slice the pepper into a few chunks and brush with ½ tbsp olive oil. Roast for 15 minutes, then set aside.
  2. 2. Cook the pasta, reserving a little pasta water.
  3. 3. In a blender, add the roasted pepper, tofu, garlic, sun-dried tomatoes, extra virgin olive oil, nutritional yeast, smoked paprika, salt, chilli flakes, roasted almonds, half of the lemon juice and water. Blend until smooth.
  4. 4. Add the sauce to a large pan over medium heat. Cook for 8–10 minutes until slightly thickened. Stir in the spinach until wilted. Stir in the parsley. Reduce the heat and stir in the remaining lemon juice.
  5. 5. Add the pasta and additional pasta water as needed, and toss to combine. Serve topped with ground black pepper.
Baker Beanie Author

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