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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: 3 to 4
Calories: 510kcal

Ingredients

  • ½ lb. fettuccine or penne whole wheat pasta
  • 1-2 oz. black olives sliced or halved
  • ½ (6 oz.) jar marinated artichoke hearts drained and roughly chopped
  • ¼ (7 oz.) jar julienne cut sun-dried tomatoes

For the romesco sauce:

  • ½ (12 oz.) jar roasted red peppers drained
  • ½ (14 oz.) can fire-roasted diced tomatoes drained
  • ¼ cup almond or cashew butter or other nut or seed butter but NOT peanut butter
  • 1 clove garlic crushed
  • 1 Tbs. red wine vinegar
  • ½ tsp. smoked paprika
  • ¼ 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 red peppers, artichoke hearts and sun-dried tomatoes can be added to salads throughout the week. Remaining tomatoes can be frozen for future use.
  • Be sure to reserve ½ cup of the sauce for the Hearty Romesco Pressed Sandwich later in the week. 

Nutrition

Serving: 3to 4 | Calories: 510kcal | Carbohydrates: 78g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Sodium: 1182mg | Potassium: 1005mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1600IU | Vitamin C: 41mg | Calcium: 179mg | Iron: 6mg