Nut-Free Vegan Romesco Sauce Pasta

Nut-Free Vegan Romesco Sauce

Romesco sauce pasta!

Romesco usually has almonds in it but to make it #nutfree I added toasted pumpkin seeds instead and ohmygod the flavor of the roasted pumpkin seeds just makes this sauce insane. You don’t need to just use this as a pasta sauce, it can be a dip or served on top of vegetables.

Trader Joe’s makes a romesco dip (not nut free) so you can easily make your own at home and use it just as you would store bought. It really is sooo delicious and takes no time because you just add everything to a blender!

Nut-Free Vegan Romesco Sauce Pasta

I am so in love with this recipe. I think the flavors in this sauce are just so spot on, even though it’s made with less than 10 ingredients. You just pop everything in and blend. It’s also super creamy and decadent.

Course Dinner

Cuisine Italian-Inspired

Keyword Creamy Vegan Romesco Pasta, Plant-Based Romesco Pasta

Total Time 30

Servings

Author Jane

Ingredients

2 cups pasta uncooked

For the sauce

1/4 cup pumpkin seeds
2 roasted red peppers from a jar
2 tablespoons olive oil
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1/2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp red pepper flakes

Instructions

Cook pasta according to package instructions. Drain and return pasta to the pot.
On a medium-low heat, toast your pumpkin seeds on a sauté pan for 2-3 minutes or until the seeds have lightly browned.
Using a blender or a food processor, add in your pumpkin seeds and remaining sauce ingredients. Blend well.
Add to drained pasta and mix so all the pasta is coated evenly with your sauce.
Serve!