Ingredients
- 240 grams cherry tomatoes
- 2 red bell peppers
- 1 broccoli head (small)
- 2 tablespoons olive oil
- 9 ounces pasta
- 5 Calabrian chilis
- 1 tablespoon capers
- hand full basil (fresh)
- juice of 1⁄2 lemon
- 1⁄2 teaspoon salt
- 2 tablespoons non-dairy milk (or olive oil)
- 1⁄4 cup slivered almonds
- 1⁄4 cup vegan parmesan cheese
Instructions
1. Preheat oven to 400F.
2. Chop up tomatoes, red bell pepper, and broccoli.
3. Put the tomatoes, bell pepper, & broccoli onto a baking tray and drizzle with olive oil (keep them separate) and bake for 20 minutes.
4. Cook pasta according to package directions.
5. Add the chilis, capers, basil, lemon juice, salt, milk, and almonds to a blender with the cooked tomatoes and pepper sand blend until smooth.
6. Add Sauce and pasta to a pan and mix together.
7. Plate the pasta & add broccoli & vegan cheese on top.
8. Say a prayer of gratitude, serve with love, and enjoy!
Spicy Romesco Pasta
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.