Skip to content
Spaghetti with romesco sauce recipe

Spaghetti with romesco sauce recipe

15 ratings

Try our cheat's version of this Spanish romesco sauce featuring red peppers, tomatoes and almonds. It's rich, sweet and tangy all at once, healthy and vegan! It could be your new go-to pasta sauce when you're in a hurry. See method

  • Serves 4
  • Takes 40 mins
  • 539 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 red peppers, cut into 2cm slices
  • 2 tbsp olive oil
  • 60g toasted flaked almonds
  • 150g cherry tomatoes
  • 3 garlic cloves, unpeeled
  • 2 tsp smoked paprika
  • 350g spaghetti
  • 1 lemon, juiced
  • 15g fresh flat-leaf parsley, roughly chopped
1 of your 5-a-day and low in saturated fat

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    2g 10%
  • Sugars

    7g 8%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 73.7g Protein 17.5g Fibre 9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Drizzle the peppers with ½ tbsp oil in a baking tray and season. Roast for 20 mins or until soft and browning at the edges.
  2. Meanwhile, further toast the almonds in a frying pan over a medium-high heat, stirring regularly, until golden. Set aside.
  3. Add the tomatoes, garlic cloves, paprika and ½ tbsp oil to the pepper tray; toss together, then roast for 15 mins or until soft.
  4. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 150ml cooking water. Return the spaghetti to the pan.
  5. Add the veg to a food processor, squeezing the garlic from their skins and scraping up any caramelised bits in the tray. Add the almonds, lemon juice and remaining oil, then blitz to a fairly smooth sauce. Add to the pasta with the reserved water and toss over a low heat for 1-2 mins. Stir through most of the parsley, then divide between bowls. Scatter with the remaining parsley and black pepper to serve.

Freezing and defrosting guidelines

Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pasta recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.