My Vegan Kitchen

A tomato and pasta salad bound together with the mighty Romesco

Imogen Taylor - Wednesday, August 19, 2020

This is a joyous lunchtime dish, or great for a light dinner. If you make up the romesco sauce in advance; a quick and tasty meal is at your fingertips whenever you require..

You will need:

cooked pasta of your choice 

baby tomatoes of various colours, halved

courgettes, sliced and sauteed in minimal oil with a little dash of balsamic vinegar.

spinach leaves, rinsed

basil for garnish

salt and pepper

Toss the pasta through the romesco sauce while the pasta is still hot. Add the remaining ingredients and gently stir through.

Romesco sauce recipe.

20gm yesterday’s artisan bread (preservative and additive free)
1 tbsp sherry vinegar
1 tbsp filtered water

1 large tomato, quartered
1 tbsp almonds
1 tbsp hazelnuts
2 cloves garlic

300gm roasted and marinated red peppers (aka capsicums)
2 tbsp sundried tomatoes, (don’t drain too much of the oil away)..
A pinch of mineral-rich salt
1 heaped tsp good quality paprika
1 heaped tsp bell pepper flakes (if available)


Soak the sliced up bread in the water and sherry vinegar till soaked through.

Into a 200 degree Celsius oven, place 1 tomato, quartered, the almonds and hazelnuts, plus the crushed garlic cloves.
Bake for 20 minutes till “aromatic “, (you will detect the smell of the nuts toasting)..

Place the marinated peppers, the soaked bread, sundried tomatoes, roasted nuts, garlic and tomato in a food processor and blitz till smooth.
Add the salt and spices and blitz again.

This makes an extremely tasty Romesco paste. Alot of the yummy "tang" is down to the vinegar that the red peppers are marinated in.

Fabulous for adding extra flavour to a pasta sauce, or use as a dip!

You could even call this a capsicum and sun-dried tomato pesto, if that helps to better inflame your culinary imagination!

Apologies again for the over-sized photos. The website seems to have lost the facility for diminishing them!



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