Recipe Archives->Vegetarian->Pasta Romesco

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.

Printable version: pasta-romesco.txt.