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romesco pasta in a skillet with cajun tofu on top
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5 from 13 votes

One-Pot Romesco Sauce Pasta

Creamy, one-pot romesco sauce pasta with spicy Cajun tofu is a 30-minute meal that's packed with amazing flavors! While the romesco sauce and pasta cook together in a single pot, you have plenty of time to make the toothsome, spiced tofu.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Spanish
Keyword: romesco pasta, romesco sauce pasta
Servings: 4
Author: Vegan Richa

Equipment

Ingredients

For the romesco-inspired sauce:

  • 2 whole red bell peppers roasted - you can use jarred or you can roast them yourself (see notes)
  • 1/2 cup almonds preferably lightly toasted and then soaked in warm water
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

Optional adds to the romesco sauce

  • 2 teaspoons sherry vinegar or red wine vinegar, 1/2 teaspoon onion powder ,
  • 1 tomato or 2oz fire-roasted tomatoes

For the pasta:

  • 2 teaspoons oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon nutritional yeast
  • 3 cups water or stock
  • 7 oz pasta of choice or 5 regular lasagna sheets, broken up (I used Mezzi Paccheri)
  • black pepper to taste

Topping:

  • 7 oz extra firm tofu pressed for at least 15 minutes and then sliced into 1/2-inch thick slices
  • 2 teaspoons lime juice
  • 1 teaspoon cajun spice
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
US Customary - Metric

Instructions

Make the romesco sauce.

  • Add the roasted bell peppers and the rest of the ingredients to a food processor and process until a coarse mixture forms and there are no large chunks of almonds left. Taste and adjust salt if needed.
  • If you like your sauce smoother, you can process it for a few more minutes and set the sauce aside.

Make the pasta.

  • Heat the oil in a skillet or shallow saucepan over medium heat. Add the onion and a good pinch of salt and cook until the onion is translucent. Then add all the spices and the water and mix well. Then add the pasta and press it into the water. Cover the skillet and cook for 1 2 minutes stirring once in between. Check if the pasta is cooked. Depending on your pasta and stove it should be ready between 12-19 minutes.
  • Once the pasta is al-dente, switch off the heat. Then add the prepared romesco sauce and toss well to coat. Bring to a simmer over medium-low heat and switch it off. Cover with the lid and allow the flavors to meld together for a few minutes.

Meanwhile, make the tofu topping.

  • Press and slice the tofu if you haven’t already then brush the tofu with the lime juice. Mix the spices in a bowl and sprinkle them all over the tofu. You can let it sit and marinate for some time by making it ahead. Or you can grill them right away.
  • Heat up a grill pan or regular skillet over medium-high heat. Add 1-2 teaspoons oil and once the oil is hot add the tofu slices and grill or cook until golden on both sides.
  • Remove from the skillet, slice, top the pasta and serve. Garnish with some chopped parsley and more pepper flakes if you wish. You can also add some flaked salt.
  • Store: Store the pasta and tofu separately in a closed container in the fridge for upto 3 days. Reheat in the microwave

Video

Notes

To roast the bell peppers:
  • Slice 2 red bell peppers and remove the seeds and stem. Place the sliced side down on a parchment-lined baking sheet. Preheat the oven to 450ºF and place the baking sheet in the oven for 10 minutes. If your oven has the broil function, broil for 10 minutes. Turn the baking sheet around after 5 minutes. 
  • Depending on your oven the bell peppers will start to blacken sooner or later so keep an eye on them. Once the bell peppers have enough black spots on switch off the broil. 
  • Cover the baking sheet with another baking sheet and let the peppers sit in the hot oven for another 5-10 minutes to roast. Then remove the baking sheet from the oven and transfer the bell peppers to a bowl. Cover with a plate and allow the peppers to cool down and steam themselves so that they are easier to peel. Once they are cool to the touch, remove the peel and use these roasted bell peppers.
Nut-free, use seeds like pumpkin or sunflower seeds.
 

Nutrition

Calories: 399kcal | Carbohydrates: 51g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 689mg | Potassium: 612mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2898IU | Vitamin C: 84mg | Calcium: 87mg | Iron: 3mg