Dinnertime
Pasta with romesco sauce
Line, 8 April 2020
Pasta romesco
Let’s go to Italy! Romesco sauce is made with roasted red pebers and almonds, but it works with hazelnuts and walnuts aswell. This pasta romesco has some protein in it, and that makes it even better!
1 package of Like Mince
200g of dried fancy pasta – boiled all dente
3 red bell pebers
3 medium sized tomatos
1 handfull of almonds – roasted
1 clove of garlic
1 tsp smoked paprika
1 tbsp balsamic vinegar
Olive oil (about 1 dl)
salt and peber
2 slices of stale bread
First pop your red bell peppers in the oven, use your grill, you want the peel to get black and burned. Turn your peppers a few times while grilling to get all sides charred. When they are nicely blackened, put them in a plastic bag and tie a knot. The humidity will make the peel very easy to remove after a few minutes. Remove the skin, break them into pieces and remove them seeds.
Crumble your bread and put it in the oven with a little salt and olive oil until crispy.
Put peppers, almonds, garlic, vinegar, tomatos, smoked paprika, salt and peber. Blend until smooth, when it is nice and smooth, start pouring olive oil in, slowly, while blending, just like making a mayo. The sauce will emulsify and become very creamy.
Fry your Like Mince in a little oil, add the prevailed paste and pour the sauce over, mix everything and serve with bread croutons.
