Romesco Sauce

Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal!  My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.

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Romesco Sauce

Romesco sauce was created in northeastern Spain to accompany local seafood and vegetable dishes.

This rich red sauce is powered by tangy roasted red peppers – packed with disease-fighting lycopene – and served with fresh pasta, which can be found in the refrigerator section of many supermarkets.

It’s a great dish to start your plant-powered diet, but you can serve it with a small amount of animal protein if you want.

Save leftover sauce as a dip for toasted bread.

Recipe of the Day:  Fettuccine with Romesco Sauce

Active Preparation Time:  8 minutes

Total Preparation Time:  11 minutes

Makes 8 servings (about 2/3 cup pasta with 1/3 cup Romesco Sauce each)

1 small chile pepper, with seeds, destemmed and sliced into quarters

3 medium garlic cloves

One 15.5-ounce jar roasted red bell peppers, with liquid

1/2 cup toasted sliced almonds

3 tablespoons tomato paste

1 tablespoon smoked paprika

Pinch of cayenne pepper

3 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

Pinch of sea salt, optional

1 pound fresh fettuccine (whole grain if available; see Notes)

Optional garnishes:

Additional toasted almonds

Fresh herb leaves, like basil, rosemary, or oregano

*Use as many organic ingredients as possible.

1.  To make the Romesco Sauce:  Place the chile pepper, garlic, roasted bell peppers, almonds, tomato paste, paprika, cayenne, vinegar, and olive oil into a food processor or blender and blend until smooth, about 1 minute.  Scrape down the sides halfway through blending if necessary.  Taste and mix in a pinch of sea salt, if desired.

2.  Transfer the Romesco Sauce to a serving bowl and leave at room temperature unless serving it later (see Notes).

3.  Bring a large pot of water to a boil and add the fettuccine.  Cook for 2-3 minutes, just until tender.  Drain off the water.  Place the fettuccine on a serving platter and serve immediately, topping individual portions with the Romesco Sauce.  Garnish with the additional almonds and fresh herb leaves, if desired.

Notes:  If you can’t find fresh whole grain fettuccine, you can substitute an equal amount of dried pasta and cook for 8-10 minutes, according to the package directions.  This recipe is gluten-free if you use gluten-free fettuccine.

Store leftover Romesco Sauce in an airtight container in the refrigerator for up to 2 weeks.  It’s excellent as a sauce or spread for breads and to accompany grain salads and vegetables.

Variation:  Stir 8 ounces of diced baked tofu or seitan into the prepared Romesco Sauce before serving

Per serving:  297 calories, 7 g total fat (1 g saturated), 144 mg sodium, 51 g total carbohydrates (2 g sugars), 9 g fiber, 11 g protein.

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Have an awesome day!

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Dick and Lenay


from Plant-Powered For Life by Sharon Palmer, RDN

P.S. If your diet isn’t working for you, join us on our natural weight loss journey.


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