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Romesco Pasta with Olive, Sun-dried Tomatoes & Artichoke Hearts

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 6 to 8
Calories: 516kcal

Ingredients

  • 1 lb. fettuccine or penne whole-wheat pasta
  • 3 oz. black olives sliced or halved
  • 6 oz. marinated artichoke hearts drained and roughly chopped
  • ½ (7 oz.) jar julienne-cut sun-dried tomatoes

For the Romesco sauce:

  • 12 oz. jar roasted red peppers drained
  • 14 oz. can fire-roasted diced tomatoes drained
  • ½ cup almond or cashew butter or other nut or seed butter but NOT peanut butter
  • 2 cloves garlic crushed
  • 2 Tbs. red wine vinegar
  • 1 tsp. smoked paprika
  • ⅛ tsp. cayenne pepper
  • salt to taste

Instructions

  • Blend all the ingredients in a blender or food processor.

For the pasta:

  • Cook the pasta according to the package directions.
  • Warm the Romesco sauce a bit in the microwave.
  • Drain the cooked pasta and toss with Romesco sauce and all remaining ingredients.

Notes

  • If you don’t have fire-roasted tomatoes, you can use regular diced tomatoes. Any type of nut or seed butter will work, but only if it doesn’t have peanuts. Peanuts will have too strong a taste.
  • Remaining and sun-dried tomatoes can be added to salads throughout the week.
  • Be sure to reserve ½ cup of the sauce for the Hearty Romesco Pressed Sandwich later in the week. 

Nutrition

Serving: 6to 8 | Calories: 516kcal | Carbohydrates: 78g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Sodium: 1256mg | Potassium: 1001mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1491IU | Vitamin C: 40mg | Calcium: 181mg | Iron: 6mg