Vegan Spanish Romesco Sauce Pasta

Ingredients

• 1 lb Pasta
• 2 jars (12 oz) Roasted Red Peppers
• 0.5 cup Almonds
• 2 cloves Garlic
• 0.5 teaspoon Smoked Paprika
• 2 tablespoons Red Wine Vinegar
• 0.25 cup Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Cook 1 lb of pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain the pasta and return it to the pot.
2. 2While the pasta is cooking, prepare the Romesco sauce. Measure 2 jars (12 oz) of roasted red peppers, 0.5 cup of almonds, 2 cloves of garlic, 0.5 teaspoon of smoked paprika, 2 tablespoons of red wine vinegar, 0.25 cup of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper into a food processor or blender.
3. 3Blend the ingredients in the food processor or blender until the sauce is smooth and well combined. You should see no large chunks of almonds or peppers.
4. 4Add the blended Romesco sauce to the pot with the drained pasta.
5. 5Toss the pasta and sauce together until every strand of pasta is evenly coated with the sauce. Heat gently over low heat for 1-2 minutes until warmed through, stirring constantly.
6. 6Serve the pasta immediately, garnished with 2 tablespoons of fresh parsley.

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