Creamy Romesco Pasta with Veggies & Almond Breadcrumbs
Meal of the Month

Creamy Romesco Pasta

with Veggies & Almond Breadcrumbs

25 MIN
4 Servings
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Vegetarian
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    From the Test Kitchen

    This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy almond breadcrumbs that we’re sprinkling atop mafalda pasta. A trio of bell peppers, tomatoes, and spinach bring bright, fresh flavor to this easy vegetarian pasta.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    fresh
    ingredients
    Creamy Romesco Pasta with Veggies & Almond Breadcrumbs
    Title
    • ¾ lb Mafalda Pasta
    • ¼ cup Grated Parmesan Cheese
    • ½ lb Grape Tomatoes
    • ½ cup Cream
    • 2 cloves Garlic
    • 5 oz Baby Spinach
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Sliced Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Mascarpone Cheese
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Tomato Paste
    • 2 Bell Peppers
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Make the almond breadcrumbs
    3 Make the almond breadcrumbs

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl. Wipe out the pan.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the halved tomatoes, chopped garlic, tomato paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the spinach, cooked vegetables, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; stir in the romesco sauce and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and almond breadcrumbs. Enjoy!

    Tips from Home Chefs

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    Creamy Romesco Pasta

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Make the almond breadcrumbs
    3 Make the almond breadcrumbs

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl. Wipe out the pan.

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the halved tomatoes, chopped garlic, tomato paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the spinach, cooked vegetables, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; stir in the romesco sauce and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and almond breadcrumbs. Enjoy!

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