Easy Vegan Romesco Pasta Sauce

i hadn’t TOUCHED romesco until very recently at a vegan restaurant where i was floored. almondy-tomatoey-peppery… yes.

after trying a few vegan recipes online, i’ve created my own version that works as a PASTA sauce, not just a dip. as usual, it’s simple and tasty, with no animals or weird shit involved :)

easy vegan romesco pasta sauce Ingredients (serves 1)

  • 1/4 C almonds

  • 1/2 red bell pepper

  • 1/3 C fire roasted tomatoes

  • 2 T (liberal sprinkle) parsley

  • pinch garlic powder

  • pinch (A TEENSY PINCH) cayenne pepper

  • dash of lemon juice


  1. if your almonds are already roasted, set aside. if your almonds are raw, heat your oven to 350F and cook until lightly fragrant, around 5 minutes. make sure not to over-roast or burn! remove from oven and allow to cool.

  2. heat your oven to 500F and roast your red bell pepper until lightly blackened, around 10 minutes.

  3. add all ingredients to a blender or food processor with a splash of water and combine. i prefer my sauce pretty homogenous, but if you like yours chunky, use the pulse feature to reach your desired consistency. it should be thin enough overall to be a pasta sauce.

  4. serve with your noodles of choice! i used this gluten-free vegetable rotini.