Romesco Pasta with Olive, Sun-dried Tomatoes & Artichoke Hearts
from Tiffany at eatathomecooks.com
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