Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.
73 Reviews
Cals 812 · Prot 30 · Carbs 135 · Fat 23
Quick & Easy
Vegan
20 min
Romesco is a sauce made from tomatoes and nuts that originates from Catalonia and was originally made to be served with fish.
73 Reviews
Cals 812 · Prot 30 · Carbs 135 · Fat 23
Quick & Easy
Vegan
Ingredients
Veggies
Eggplant
1 Piece
Olive oil
1 Tbsp
Salt
1 Tsp
Pasta
Spaghetti
10*
250 Grams
Salt
0.5 Tsp
Garlic cloves
1 Piece
Roasted peppers
150 Grams
Sun dried tomatoes
60 Grams
Olive oil
4 Tbsp
Cashew nuts
1*2*
40 Grams
White almonds
2*
40 Grams
Red vinegar
22 ML
Vegetable stock cube
15*
0.5 Piece
Chipotle powder
2 Grams
To serve
Fresh basil
15 Grams
Allergens
*10 Wheat, *1 Peanuts, *2 Tree Nuts, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3363 / 812
Fats (g)
23
of which saturated (g)
2.5
Carbohydrates (g)
135
of which sugars (g)
23
Fibers (g)
19.7
Proteins (g)
30.2
Salt (g)
99.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast eggplant
Chop the eggplant into small, bite-sized pieces. Heat a pan over a medium high heat with a generous drizzle of oil. Once hot, add the eggplant and a pinch of salt. Fry for 10-12 min until the eggplant is golden and cooked through.
2 Cook spaghetti
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
3 Make romesco
Meanwhile, peel and mince the garlic. Add the roasted peppers, sun dried tomatoes, garlic, oliveoil, cashewnuts, almonds, redvinegar, crumbled stockcube and a pinch of chipotle(spicy!) to a food processor. Blend until smooth (add a splash of water if needed).
4 Serve
Toss the cooked spaghetti in the romesco sauce. Top with the eggplant and freshbasil leaves.