If you are craving a vibrant, flavorful, and utterly comforting pasta dish, this Creamy Romesco Pasta Recipe is about to become your new go-to. It brings together the smoky depth of roasted red peppers, the nutty crunch of toasted almonds or hazelnuts, and the luscious silkiness of cream all tossed with perfectly cooked pasta. The balance between the smoky paprika, fresh tomatoes, and a touch of vinegar creates an unforgettable sauce that clings beautifully to every bite of linguine or rigatoni. Whether you’re preparing a weeknight dinner or impressing friends, this recipe feels like a warm hug in a bowl and is sure to brighten up any meal.
Ingredients You’ll Need
The magic of this dish lies in its straightforward but thoughtfully selected ingredients. Each one plays a vital role in delivering layers of texture, color, and deep flavor that make this Creamy Romesco Pasta Recipe so special.
- 2-3 large roasted red peppers: Freshly roasted or quality jarred peppers add a smoky sweetness that’s the base of the sauce.
- 1/3 cup toasted almonds or hazelnuts: These nuts provide a wonderful nutty crunch and help thicken the sauce naturally.
- 2 garlic cloves (roasted or raw): Garlic brings depth and a mild pungency that complements the sweetness of the peppers.
- 1 tsp Spanish smoked paprika: This spice enhances the smoky notes, giving the sauce a characteristic warmth and depth.
- 2 medium ripe tomatoes: Tomatoes contribute brightness and freshness, balancing the richness of the cream.
- 2 tbsp olive oil: A good quality olive oil smooths out the sauce and adds fruity notes.
- 1 tbsp red wine vinegar or sherry vinegar: Just a splash lifts the flavors with a tangy bite.
- Salt and pepper to taste: Essential seasonings to bring everything together perfectly.
- 1/2 cup cream or cashew cream: Acts as the luxurious element that makes the sauce creamy without heaviness.
- 8 oz linguine, penne, rigatoni, or preferred pasta: Choose your favorite shape for the perfect pasta soak-up experience.
How to Make Creamy Romesco Pasta Recipe
Step 1: Roast and Blend the Romesco Sauce
Begin by roasting your red peppers until they are charred on all sides—this process imparts that signature smokiness. Once roasted, peel and deseed them before tossing into a blender with toasted nuts, garlic, ripe tomatoes, smoky paprika, vinegar, and olive oil. Blend until velvety smooth, forming the heart of your Creamy Romesco Pasta Recipe. This step is where the layers of sweet, smoky, and nutty flavors come alive, so take your time.
Step 2: Cook the Pasta Perfectly
While the sauce is resting, bring a large pot of salted water to a boil and cook your chosen pasta until just al dente. The cooking time will depend on the pasta shape, but the goal is firm yet tender noodles. Before draining, reserve a cup of the pasta water—this starchy liquid is your secret weapon to perfecting the sauce’s texture later on.
Step 3: Combine Sauce and Pasta with Creamy Goodness
Heat the Romesco sauce gently over low heat in a sauté pan, then stir in the cream or cashew cream. This transforms the sauce into a luscious, silky coating that clings delightfully to the pasta. Add your cooked pasta to the pan and toss thoroughly to make sure every strand is lovingly enveloped in sauce. If it feels too thick, add some reserved pasta water little by little until your sauce reaches a creamy, luscious consistency that you’ll want to dive into immediately.
Step 4: Season and Serve
Now it’s time to taste and adjust the seasoning with salt, pepper, and maybe a dash more vinegar if you like a little tang. Serve the pasta hot, and if you’re feeling fancy, garnish with fresh chopped herbs like parsley, basil, or chives, and scatter some toasted nuts or Parmesan cheese on top for extra flavor and crunch. Every bite will be a celebration of smoky, creamy goodness.
How to Serve Creamy Romesco Pasta Recipe
Garnishes
Fresh herbs such as parsley or basil bring a vibrant burst of color and freshness that contrast beautifully with the smoky richness of the Romesco sauce. Toasted nuts sprinkled on top add delightful crunch and an earthy aroma, while a grating of Parmesan cheese introduces a salty, umami depth that takes the dish to the next level.
Side Dishes
This pasta pairs wonderfully with crisp green salads dressed in light vinaigrettes to balance out the creamy sauce. Roasted or grilled vegetables, such as asparagus or zucchini, complement the smoky tones in the pasta perfectly and add a welcome texture contrast.
Creative Ways to Present
For a more elegant meal, try plating the pasta in neat nests with some whole roasted red peppers or a drizzle of extra Romesco sauce around the edges. You could also serve it alongside crusty garlic bread or even baked stuffed peppers for a colorful, Mediterranean-inspired presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Romesco Pasta Recipe in an airtight container in the refrigerator for up to three days. The flavors tend to deepen as they sit, making leftovers even tastier. Just make sure to keep it chilled promptly to maintain freshness and safety.
Freezing
While you can freeze the Romesco sauce by itself in a freezer-safe container for up to two months, freezing the pasta with cream can cause texture changes. If you plan to freeze, separate the sauce from the pasta and combine fresh when reheating for the best taste and texture.
Reheating
Reheat your Creamy Romesco Pasta Recipe gently over low heat on the stove, adding a splash of water or broth to loosen the sauce if it has thickened too much. Microwave is an option, but stirring regularly helps keep the creamy texture smooth and pleasing.
FAQs
Can I use jarred roasted peppers for the Romesco sauce?
Absolutely! High-quality jarred roasted red peppers work wonderfully and save time without sacrificing flavor. Just make sure they are well-drained before adding to the blender.
Is it possible to make this dish vegan?
You can easily make it vegan by using cashew cream instead of dairy cream and skipping the Parmesan cheese garnish. The nuts and olive oil provide plenty of richness to keep the sauce satisfying.
What pasta shapes work best with this recipe?
This Creamy Romesco Pasta Recipe pairs well with linguine, penne, rigatoni, or any pasta that can hold onto the sauce well. Tubular shapes like penne are particularly good for catching bits of the chunky sauce.
Can I prepare the Romesco sauce in advance?
Yes, the sauce can be made a day ahead and refrigerated. This actually allows the flavors to meld and intensify, making the final dish even more delicious when you’re ready to serve.
How spicy is the Romesco sauce?
This recipe leans toward mild to medium; the smoky paprika gives warmth without heat. You can adjust the spice level by adding chili flakes or hot paprika if you prefer a spicier kick.
Final Thoughts
This Creamy Romesco Pasta Recipe is a perfect blend of smoky, creamy, and fresh flavors that can brighten any mealtime with its vibrant colors and textures. Once you try it, you’ll wonder how you ever lived without this dish in your recipe rotation. Give it a go—you might just find your new favorite comfort food to share with friends and family.
Print
Creamy Romesco Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
Creamy Romesco Pasta is a vibrant and flavorful dish featuring a smoky, nutty Romesco sauce blended with roasted red peppers, nuts, garlic, tomatoes, and smoked paprika. Tossed with al dente pasta and enriched with cream, this recipe offers a perfect balance of smoky, sweet, and creamy textures, making it a comforting yet elegant meal ideal for weeknights or special occasions.
Ingredients
Romesco Sauce
- 2–3 large roasted red peppers (freshly roasted or good-quality jarred)
- 1/3 cup toasted almonds or hazelnuts
- 2 garlic cloves (roasted or raw)
- 1 tsp Spanish smoked paprika
- 2 medium ripe tomatoes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or sherry vinegar
- Salt and pepper to taste
- 1/2 cup cream or cashew cream
Pasta
- 8 oz linguine, penne, rigatoni, or preferred pasta
Instructions
- Prepare the Romesco Sauce: Start by roasting the red peppers over an open flame or under the broiler until charred on all sides. Peel and deseed them, then place in a blender. Add toasted almonds or hazelnuts, garlic cloves, ripe tomatoes, smoked paprika, red wine or sherry vinegar, and olive oil. Blend everything until smooth and creamy to create a smoky and sweet Romesco sauce base.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your preferred pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta water, then drain the pasta.
- Combine Sauce and Pasta: In a sauté pan over low heat, gently warm the Romesco sauce. Stir in the cream or cashew cream for richness and silkiness. Add the cooked pasta to the pan and toss thoroughly to coat each piece with the sauce. Use reserved pasta water as needed to loosen the sauce to a smooth, velvety consistency.
- Season and Serve: Taste and adjust seasoning with salt, pepper, or additional vinegar for brightness. Serve immediately while warm. Garnish with freshly chopped herbs such as parsley, basil, or chives and optionally sprinkle toasted nuts or Parmesan cheese for added texture and aroma.
Notes
- Use good-quality roasted red peppers or roast them yourself for best flavor.
- To keep the dish vegan, substitute cream with cashew cream and omit Parmesan cheese garnish.
- Adjust the consistency of the sauce with reserved pasta water for a creamier texture.
- Fresh herbs like parsley or basil add a nice pop of color and freshness.
- Toasting nuts before blending enhances their flavor and adds depth to the sauce.
