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LOCATION: Recipes >> Pasta Sauces >> Pasta with Romesco Sauce (VEGAN)

Print this Recipe    Pasta with Romesco Sauce (VEGAN)

Serves 2

1 large red bell pepper
2 large ripe tomatoes (at least 200g or 7oz)
1 garlic clove
15g (1/2 oz) shelled hazelnuts or almonds
3 tbsp brown vegetable stock
1 tbsp white wine vinegar
75g dried whole wheat spaghetti

Preheat the grill. Put the pepper under it and cook, turning to do all
sides, until the skin is blackened. Put in a bowl and cover tightly. Leave
to cool. Meanwhile, cut the tomatoes into 8 pieces each, removing the
nasty green bit. Place in a small roasting tin. Peel the garlic, cut in
half and add to the tin. Roast at 200 C (400 F) for 20-25 minutes until
tender and slightly charred. Add the nuts (on a baking tray) to the oven
for the last 5 minutes to toast.

Put the tomatoes, garlic and nuts into a food processor. While the
roasting tin is still hot, add the stock and scrape up the browned bits of
tomato. Add these juices to the food processor. Peel and deseed the
peppers, reserving all juices. Chop the peppers and add with their juices
to the food processor. Add the vinegar and process until smooth. Season
to taste and serve with the cooked spaghetti and a green vegetable or
large green salad.


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