Roasted Red Pepper and Romesco Pepper Sauce*

Yield: Serves 4

Author: Holly White

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Roasted Red Pepper and Romesco Pepper Sauce

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Ingredients

Sauce

• 1 Jar of Roasted red peppers
• 4 banana shallots
• 4 cloves of garlic
• 250g cherry tomatoes
• 2 tsp smoked paprika
• 15g Maple syrup
• 120g silken tofu
• 1 tablespoon Apple Cider Vinegar
• Salt & pepper
• 400g pasta

To Serve

• Rocket and fresh basil
• Toasted Flaked almonds
• Extra Frontier Foods roasted red peppers

Instructions

1. Oven preheated to 180 degrees

Romesco Sauce

1. First prep the red peppers and roughly chop.
2. Peel and roughly chop the shallots.
3. Transfer the prepped veg and cherry tomatoes into a large roasting tray, sprinkle with the paprika, maple and salt. Transfer to the oven and roast for 25 minutes, or until soft.

Finish your sauce

1. When the vegetables are soft, remove from the oven and allow to cool slightly.
2. Transfer to a food processor, add the tofu, and blend until you have a smooth sauce.
3. Cook the pasta according to instructions on the packet. Drain the pasta and return back to the pot and combine it with the sauce ensuring all is well coated.
4. Season with salt and pepper, chop your extra roasted red peppers and sprinkle over your pasta, finish with flaked almonds.

Did you make this recipe?

Tag @hollywhite.ie on instagram and hashtag it #HWCookingClub

*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.