Vegan Spicy Kale and Romesco Pasta
Ingredients
Romesco sauce
- 4 Small Roma tomatoes
- 2-3 Roasted red peppers
- 3 Cloves of Garlic
- 1 C. Almonds, raw
- 1 Slice of Bread, vegan
- 2 Tbsp. Parsley
- 1 Tbsp. Lemon juice
- 2 Tbsp. Olive oil
- 1 tsp. Smoked paprika
- Salt and Pepper to taste
Additional components
- 3 C. Kale, chopped
- 1 tsp. Red pepper flakes
- 1/2 tsp. Salt
- 1 Box Pasta of choice
Preparation
Start heating water for the pasta and cook according to package instructions.
Make the romesco sauce by placing all sauce ingredients into a food processor or blender.
Blend on high, scraping sides as needed, until the sauce is smooth; this may take a few minutes.
Add the sauce to a small saucepan and heat on low, stirring occasionally, until hot and bubbly, about 5-10 minutes.
While the sauce and pasta are cooking, sauté the kale: heat olive oil in a non-stick pan on medium-high, add garlic and kale, then red pepper flakes and salt, and cook for 2-4 minutes until softened, reducing heat as needed and removing from heat.
Once pasta is cooked, drain it and return to the pot, then add the kale and romesco sauce, toss to coat, and serve immediately.
